Salmon Rillettes Recipe – Rillettes aux Duex Saumons

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Salmon Rillettes, also know as Rillettes aux Duex Saumons, are a perfect make-ahead classic French dish to serve as an appetizer or a first course before dinner.  The combination of two different types of salmon are perfect in this dish.  The result is a lovely, buttery, smooth spread dotted with chunks of melt-in-your-mouth salmon.  A very elegant way to serve salmon to your guests.  One bite and everyone will be completely blown away by the taste!

These Salmon Rillettes can be made ahead of time of your event or party and refrigerated.  Make the rillettes up to 3 days ahead and store it in the refrigerator.  Serve at room temperature for maximum smoothness.  Makes an easy appetizer to serve your family and friends.  Everyone will want this recipe.

This outstanding French dinner menu using Salmon Rillettes was generously shared with my by Linda Sandberg of Newberg, OR.  Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.  Check out French Bistro Dining which includes this recipe.

Sources:  This recipe is by Thomas Keller and his cookbook, Bouchon.  Photos taken at the Bouchon Restaurant in Yountville, CA.


Salmon Rillettes



Salmon Rillettes – Rillettes aux Duex Saumons:

Smoked Salmon in Cucumber Cups Recipe

Prep Time: 10 minutes

Cook Time: 0

Yield: 24 appetizers


2 medium-size cucumbers, about 1-inch diameter
6 ounces smoked salmon*
1/2 cup sour cream
1/3 cup chopped fresh cilantro leaves
1 tablespoon lime zest
2 teaspoons fresh-squeezed lime juice
Salt and cayenne pepper to taste

* Can also substitute any smoked fish of your choice.



Cut cucumbers into 3/4-inch slices.  Using a tiny spoon or a small melon baller, form cucumber cups by scooping out seeds, leaving some flesh in base of cup; set aside.  

Optional:  Cut lengthwise stripes out of the outer skin of the cucumber or make any design you like: Zig Zags, Curves, etc.  Just leave some of the skin on. 

In medium-size bowl using a fork, flake smoked salmon, discarding skin and any bone.  Blend in sour cream, cilantro, lime zest,  lime juice, salt, and cayenne pepper to taste.

Mound salmon into cucumber cups; sprinkle lightly with a few grains cayenne pepper.  Garnish with additional lime peel strips, if desired.

Makes about 24 cucumber cups.


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