Smoked and Fresh Salmon Rillettes

Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  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).
Most Helpful

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:-)

French Tart April 24, 2008