Salmon rillette is a quick and easy appetizer made from both fresh salmon and smoked salmon. Traditionally, rillettes are made from chunks of pork slowly simmered in a pool of fat until they fall apart. To learn how to make classic pork rillette in 3 easy steps click here.

This play on a classic is the perfect appetizer or light lunch, especially when served with a simple green salad. Try pairing with Champagne or a dry white wine.

Watch my salmon rillette video recipe

Poaching Liquid

• 2 quarts water

• 1 cup white wine

• 2 slices of lemon

• 1 bay leaf

• 2 sprigs thyme

• 1/4 cup diced celery

• 1/4 cup diced fennel

Salmon Rillette

• 1 pound salmon fillet

• 1 tbsp unsalted butter

• 1 shallot finely diced

• 1 tsp thyme

• 1/4 pound smoked salmon, finely diced

• 1/2 cup mayonnaise

• squeeze lemon

• 1 tbsp chopped fennel fronds

• salt and pepper to taste

To make the poaching liquid, bring the water, wine, lemon, bay leaf, thyme, celery, and fennel to a boil in a saucepan large enough to hold the salmon over high heat.

Reduce heat to low and gently poach salmon until fully cooked, about 5 minutes. Transfer to a plate and allow to cool while assembling all the remaining ingredients.

To make the salmon rillette, heat butter in a skillet until foamy but not brown, about 1 minute. Add the shallot and thyme and cook over low heat until soft, about 2 minutes.

In a large bowl, mix the cooked salmon, shallot and butter mixture, smoked salmon, mayonnaise, lemon, and fennel. Gently mix to combine. Season to taste with salt and pepper, Serve rillettes chilled with toasted baguette slices.