Seppi Renggli's Salmon Rillettes
Published June 4, 1985
- Total Time
- About 20 minutes
- Rating
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Ingredients
6 ounces fresh salmon fillet
1 cup dry white wine, approximately
6 ounces sweet butter
6 ounces smoked salmon, finely diced
Few drops of lemon juice
Freshly ground black pepper
2 tablespoons salmon caviar
Nutritional analysis per serving (6 to 8 servings)
1 gram carbs; 86 milligrams cholesterol; 257 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 22 grams fat; 219 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the salmon in a saucepan or skillet, add white wine just to cover the fish, and bring to a simmer. Poach gently 8 to 10 minutes, until just cooked. Drain salmon and allow to cool.
- Step 2
Break salmon into pieces, being careful to pick out any bits of bone that may remain. Dice the butter, and process the salmon and butter together in a food processor or mash finely by hand until just uniformly blended. Add smoked salmon, and process or mash by hand briefly to combine.
- Step 3
Season mixture with lemon juice and pepper. Chill until ready to serve. Serve topped with salmon caviar.
Private Notes