Hot-Smoked Salmon Rillette

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This Hot-Smoked Salmon Rillette tastes absolutely fantastic and fits perfectly as a starter, on a brunch table, or for tapas. It is incredibly delicious while being both quick and easy to make.

The recipe combines the rich salmon with capers, fresh herbs, and shallots to balance the flavors. You need a bit of a kick from both salt and acidity when working with hot-smoked salmon.

You can easily prepare it in advance, either a few hours before serving or the day before—making it ideal for guests so you don’t have to stress at the last minute.

hot-smoked salmon rillette with butter, capers and herbs.
Recipe

Hot-Smoked Salmon Rillette

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Recipe for delicious and creamy rillette with hot-smoked salmon and lots of great flavor. You can serve it for brunch, tapas, or as lunch or a starter. Serve it, for example, on toasted bread, blinis, or with rye bread chips or crackers.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 people
Course: Lunch
Cuisine: Danish
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 300 g hot-smoked salmon
  • 1 ½ tbsp sour cream
  • 2 tbsp mayonnaise
  • 50 g butter softened
  • 1 ½ tbsp lemon juice
  • 1 shallot
  • 1 tbsp chives
  • 1 tbsp fresh dill
  • 1 tbsp capers
  • Salt to taste
  • Pepper to taste

Method
 

  1. Flake the hot-smoked salmon; remember to check for bones.
    300 g hot-smoked salmon
  2. Finely chop the shallot, chives, dill, and capers.
    1 shallot, 1 tbsp chives, 1 tbsp fresh dill, 1 tbsp capers
  3. Take a bowl and add sour cream, mayonnaise, and the soft butter. Whisk it thoroughly together so there are no lumps of butter left.
    1 ½ tbsp sour cream, 2 tbsp mayonnaise, 50 g butter
  4. Then add lemon juice and the finely chopped chives, dill, capers, and onion; stir well. Season with salt and pepper. Remember that the smoked salmon is salty in itself, so do not overdo the salt.
    1 ½ tbsp lemon juice, Salt, Pepper
  5. Finally, add the smoked salmon and mix everything thoroughly together. Taste it again, and adjust if you think it lacks salt, pepper, or extra lemon juice.
  6. Put the rillette in small glasses or a bowl, and serve it cold together with ciabatta or a good sourdough bread.

Nutrition

Serving: 1personCalories: 240kcalCarbohydrates: 2gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 50mgSodium: 770mgPotassium: 172mgFiber: 0.3gSugar: 1gVitamin A: 454IUVitamin C: 3mgCalcium: 21mgIron: 1mg

Foodlover’s Tips

Ingredient notes

Hot-smoked salmon – The salmon is the main ingredient in this rillette, and it is what provides the flavor. If you don’t smoke it yourself, spend a few extra pennies on good quality. Buy a delicious piece of hot-smoked salmon from the fishmonger, and you are already well on your way to a good salmon rillette or hot-smoked salmon salad.
Sour cream and mayonnaise – A mixture of the two products gives exactly the right taste and richness.
Butter – It must be very soft when you start making it, so take it out of the refrigerator well in advance. I use regular salted butter here.
Shallots – Provide the right sharpness and taste but without being too dominating, as regular onions would be.
Capers – Contribute a salty and slightly acidic kick to the slightly rich rillette. You must not skip them, as they just do something absolutely fantastic in this dish.

Prepare in Advance

You can easily make your rillette a few hours in advance or the day before. It actually just gets better by standing and marinating a little in the refrigerator.

Serving

Serve the salmon salad with toasted bread, crispy rye bread chips, or on small blinis. There are so many ways to use it in a wonderful little starter or as a lunch dish.

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salmon rillette with hot smoked salmon and herbs.

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