Serve my Skinny Salmon Rillettes as a light version of the Classic French appetizer. Made with both smoked and fresh salmon, this healthy rillettes has more depth of flavour and a better texture than any other fish pate!
Before I tell you how to make the best ever Salmon Rillettes, I want to chat about a new concept I want to try out for the next weeks! I'm on vacation in Europe in June so I decided to share recipes on the blog that are inspired by the places I'm visiting. I've been in Cherbourg, Normandy since last Tuesday.
My father and step-mother live there now with my 5-month old twin sister and brother. Later this week, my sisters, niece and nephew joined us and Solal arrived this weekend too.
I was so happy to have all my father's side family together! I don't get to see them often so it really was a precious time.
The recipe for salmon rillettes I'm sharing today is inspired by my step-mother's parents mackerel rillettes that I love. They make it using fresh fish they just caught in the sea! So fresh and delicious!
If you're not familiar with salmon rillettes, it is are basically a sort of French pâté or spread made with meat or fish (traditionally pork and goose). For my version of fish rillettes I used a combo of fresh and smoked salmon.
Salmon rillettes is usually made with creme fraiche but I used Greek yogurt instead to make it lighter and healthier. The recipe for my salmon rillettes is pretty simple but the result is very tasty. It's perfect for summer entertaining!
If you tried this recipe for Skinny Salmon Rillettes, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Skinny Salmon Rillettes (Salmon Spread)
Serve my Skinny Salmon Rillettes as a light version of the Classic French appetizer. Made with both smoked and cooked salmon fillets, this healthy rillettes has more depth of flavour and a better texture than any other fish pate!
- 7 oz skin-less salmon filets 200 g
- 3.5 oz smoked salmon 100 g, roughly chopped
- 3 tbsp fat-free Greek yogurt
- ½ tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp shallots finely minced (about ¼ of a medium shallot) - you can also use red onion
- salt and freshly cracked pepper to taste
- 1 tbsps fresh chives a heaped tbsp, finely minced
- 1 French baguette or sourdough loaf sliced and toasted, or cucumber slices, to serve
Place skinless salmon fillets in a skillet and cover with water. Bring to a simmer and cook 2 minutes or until cooked through. Remove from skillet using a slotted spoon and transfer to a bowl. Flake into pieces and let cool a little.
In the bowl of your food processor, combine salmon flakes, smoked salmon, Greek yogurt, lemon juice, mustard and shallots. Season with salt and pepper.
Process until chopped and combined, but stop before it's a paste (I like to leave a few chunks). Add chives and pulse just a few seconds until combined. Adjust seasoning if needed.
Transfer into a jar and store in the fridge. You can eat it straight away but it's even better the next day. Serve on toasts or cucumber slices.
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