Salmon Rillettes

10” Sauté Pan
Stand Mixer
Crock(s) or Weck jars, about 24 ounce capacity total


Melt butter in sauté pan over medium-low heat. Keep the heat pretty low through this entire process. Cook shallot till translucent, about seven minutes. Add remaining ingredients except lemon juice and cook at the barest of simmer for 10 minutes. You want to get the salmon a perfect medium-rare that will ensure a velvety texture for the finished rillettes.


Allow mixture to completely cool. Transfer to a stand mixer fitted with a paddle attachment and add the lemon juice. Mix on medium speed until the consistency is spreadable, about five minutes. Thin with the extra wine if needed.


Transfer to a serving container, crock, or individual Weck jars. Chill.


Serve with crackers, bread, or crudités. Additionally, you can spread on sliced baguette and broil for a few minutes (pro tip from Jacques Pépin).


Serve on griddled brioche slices. Garnishes to consider: pickled red onion, crème fraïche, or caviar.
  • ½ cup/115 grams unsalted butter
  • ¼ cup minced shallot
  • 8 ounces wild salmon
  • 4 ounces smoked salmon
  • ¼ cup dry white wine, plus additional if needed to thin the rillettes when using the paddle attachment
  • 2 tablespoons Pernod
  • ¼ cup crème fraïche
  • 1 teaspoon Kosher salt
  • ½ teaspoon white pepper
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon lemon juice

Cook's Notes

For me, the holiday season is about hors d’œuves. Salmon rillettes are tasty as an hors d’œuvres, spread on griddled brioche, maybe with a pickled slice of red onion as a garnish.

Rillettes are traditionally made with shredded meat, cooked and preserved in its own fat. Fish does not have the same available fat so butter makes an entrance. The addition of smoked salmon and Pernod add depth, crème fraïche adds a slight tang, lemon gives brightness and acidity.