Smoked Salmon Rillettes on Tortilla Wafers Recipe

Name: Smoked Salmon Rillettes on Tortilla Wafers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 8-inch-diameter flour tortillas; Olive oil; 3 tablespoons water; 1 9-ounce salmon fillet with skin; 1/2 pound thinly sliced smoked salmon, coarsely chopped; 1/3 cup creme fraiche or sour cream; 1/4 cup (1/2 stick) butter, room temperature; 1 tablespoon minced fresh tarragon; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons grated lemon peel; Finely chopped fresh chives

Servings: persons

5 8-inch-diameter flour tortillas
Olive oil
3 tablespoons water
1 9-ounce salmon fillet with skin
1/2 pound thinly sliced smoked salmon, coarsely chopped
1/3 cup creme fraiche or sour cream
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon minced fresh tarragon
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
Finely chopped fresh chives

1
Preheat oven to 375F.
2
Using 2-inch-diameter cookie cutter, cut out 8 rounds from each tortilla.
3
Place rounds on heavy large baking sheet.
4
Brush both sides of tortilla rounds with olive oil.
5
Bake until rounds are golden and crisp, about 9 minutes.
6
Set tortilla wafers aside.
7
Preheat oven to 400F.
8
Sprinkle 3 tablespoons water over heavy rimmed baking sheet.
9
Place salmon fillet, skin side down, on baking sheet.
10
Sprinkle with salt and pepper.
11
Bake until salmon is opaque in center, about 15 minutes.
12
Cool completely.
13
Remove skin from salmon.
14
Coarsely flake salmon into large bowl.
15
Combine flaked salmon, smoked salmon, creme fraiche, and butter in food processor.
16
Using on/off turns, blend ingredients just until coarse paste forms (do not overprocess).
17
Transfer salmon mixture to medium bowl.
18
Stir in tarragon, lemon juice, and lemon peel.
19
Season rillettes to taste with salt and pepper.
20
Cover and refrigerate until firm, about 2 hours.
21
(Can be made 2 days ahead.
22
Store wafers airtight at room temperature.
23
Keep rillettes refrigerated.)
24
Spread rillettes over tortilla wafers.
25
Arrange wafers on platter.
26
Sprinkle with chives and serve.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 8-inch-diameter flour tortillas, Olive oil, 3 tablespoons water, 1 9-ounce salmon fillet with skin, and more.

Yes, Smoked Salmon Rillettes on Tortilla Wafers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Rillettes on Tortilla Wafers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions