Smoked and Fresh Salmon Rillettes

READY IN: 30mins
Recipe by Elly in Canada

The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.

Top Review by French Tart

C'est formidable ! This was AMAZING! I made it EXACTLY as posted with one small exception, I like my rillettes to be packed into a jar and not made into a smooth pate type texture, so I left the mixture rough, as rillettes are in France. The flavours were beautiful, and both types of salmon still retained their individual flavours. This is a recipe which I will be making many times in the future; I DO have my own smoked fish rillettes recipe, but this one is a little different - so between the two that will cover most dinner parties, celebratory meals and picnics! Made for PAC spring 2008. Elly, this was beautiful, thanks! FT:-)

Ingredients Nutrition

Directions

  1. Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
  2. Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
  3. Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
  4. Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
  5. Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
  6. Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).

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