Salmon Rillettes with Horseradish

Name: Salmon Rillettes with Horseradish
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
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

Recipe GLPRcc7ba92afd16d8

French

Appetizer

30 min

265 cal

Servings: 4

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Salmon rillettes hits the Charlotte market well: fresh salmon, crème fraîche, and smoked salmon all land at Harris Teeter or Kroger without a detour, and horseradish (fresh or jarred) is standard at those chains. The real cost driver is the smoked salmon at $8–12 per package for what amounts to a garnish, pushing the per-serving cost toward $6–8 before bread. The 30-minute claim is honest for assembly, though rendering the cooked salmon to proper texture takes actual attention—not passive. It's a make-ahead appetizer or composed-plate dish that does not reheat well and works best as a single-night showpiece, ideal for when you're planning an intimate dinner rather than cooking for kids. The horseradish bite and crème fraîche richness are excellent here, and the greens and toast anchoring make it feel like a complete opening course, not a fussy component hunt.