Salmon Rillettes
Salmon Rillettes
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Salmon Rillettes

20 MIN
10 MIN
30 MIN
625 ml (2 1/2 cups), approximately



  1. In a saucepan, place salmon and shallot. Drizzle with wine and pastis. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and poach for 8 to 10 minutes or until fish is cooked. Transfer fish and shallot to a bowl. Refrigerate for about 30 minutes or until salmon is completely chilled.
  2. Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.


  1. This is worth 10 stars in flavour and ease. I used 'wild sockeye' smoked salmon for its contrasting colour against the softer pink of the poached salmon. While cleaning up I realized I forgot to add the lemon juice but it is/was still delicious! I did not add salt but did add a dash of dried tarragon, thought it would go nicely with the Pernod (did not have Pastis). Bundled up in little pots to give as gifts. Amazing recipe that is sooo quick and easy. A real winner, thank you!

  2. Thinking it over- am assuming the liquid is not incorporated. I have separated them and am cooling the salmon. When cooled I will continue with the rest and if more liquid is needed will add bit by bit, the poaching liquid.

  3. It is unclear whether or not to drain the salmon after poaching. Is the liquid discarded or incorporated? I have poached the salmon and am putting everything on hold til I can figure it out or get a definitive answer. So if anyone can help me here I would really appreciate it. So far the poached salmon smells wonderful and is very tasty. I'm afraid I might eat it all before I come to any conclusion!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.