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A Cooking Adventure with Thom

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Skinny Salmon Rillettes

by marie on

Servings: 4



If you’re not familiar with it, rillettes are basically a sort of French pâté or spread made with meat or fish (traditionally pork and goose). For my version of fish rillettes I used a combo of fresh and smoked salmon. Salmon rillettes are usually made with creme fraiche but I used Greek yogurt instead to make it lighter. The recipe is pretty simple but the result is very tasty. It’s perfect for summer entertaining!



7 oz / 200 g skinless salmon filets
3.5 oz / 100 g smoked salmon, roughly chopped
3 tbsp fat free Greek yogurt
1/2 tsp lemon juice
1 heaped tbsp shallot, finely minced (about 1/4 of a medium shallot)
salt and freshly cracked pepper, to taste
1 heaped tbsp fresh chives, finely minced
French baguette or sourdough, sliced and toasted, to serve

Cooking Method

1.   Place salmon fillets in a skillet and cover with water. Bring to a simmer and cook 2 minutes or until cooked through. Remove from skillet using a slotted spoon and transfer to a bowl. Flake into pieces and let cool a little.

2.   In the bowl of your food processor, combine salmon flakes, smoked salmon, Greek yogurt, lemon juice and shallots. Season with salt and pepper. Process until chopped and well combined. Add chives and pulse just a few seconds until combined. Adjust seasoning if needed.

3.   Transfer to a jar and serve on toasts.


You can serve these rillettes right away but the flavors will develop even more if you let them sit in the fridge for a few hours.

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