Serves 4
30 min
Salmon Rillettes with Horseradish
Recipe GLPRcc7ba92afd16d8
A refined Nordic-inspired appetizer blending fresh wild salmon with cool, creamy accents. Center-cut wild salmon is gently poached and flaked, then combined with cool butter, tangy crème fraîche, and the bright, peppery bite of freshly grated horseradish. Diced smoked salmon adds depth and complexity, while fresh lemon juice and white pepper complete the balance. Served on grilled toast with fresh greens, this elegant spread showcases clean, simple flavors.
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Ingredients
1/4 pound center-cut wild salmon
1 tablespoon extra-virgin olive oil
Coarse salt
4 tablespoons unsalted butter, at room temperature
1 small shallot, peeled and finely diced
1 tablespoon freshly grated horseradish
1 small garlic clove, finely minced
1/4 cup crème fraîche
1/4 pound smoked salmon, finely diced
1 tablespoon freshly squeezed lemon juice
Freshly ground white pepper
Leafy greens and grilled toast, for serving
Directions
Bring a small pot of water to a gentle simmer and season generously with coarse salt. Brush the wild salmon fillet with extra-virgin olive oil and season both sides with salt. Poach the salmon in the simmering water until cooked through, about 6–8 minutes, until it reaches an internal temperature of 145°F. Remove with a slotted spoon and let cool slightly, then flake into small, tender pieces.
Place the room-temperature butter in a bowl and gently mash with a fork to loosen it. Fold in the diced shallot, grated horseradish, and minced garlic, stirring until evenly combined.
Add the flaked wild salmon and the diced smoked salmon to the butter mixture. Gently fold to combine, being careful not to break the salmon pieces into fine crumbs.
Fold in the crème fraîche and lemon juice until the rillettes are creamy and well combined. Taste and adjust seasoning with white pepper and additional salt as needed.
Divide the salmon rillettes among four serving plates. Serve immediately with grilled toast and fresh leafy greens on the side.
