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Smoked and Steamed Salmon Rillettes Recipe
I spent years making salmon rillettes the hard way — poaching it in a pan of butter while watching the clock, then mashing it into something more like fish paste than anything I'd want to eat. The trick I stumbled on was letting the smoked salmon do most of the work, steaming a fillet alongside it so everything gets infused with that delicate smokiness.Now this sits in my regular rotation without me thinking twice about it. A pound and a half of salmon cooks up while I prep whatever else is happening around it, then you just mash and spread. It keeps for days and makes a really impressive thing to put out when people come over, though honestly it tastes just as good on crackers by itself at 7 PM.The trick that changed this for me was adding a splash of cold water when I steam the salmon — creates more moisture and gives you something almost silky rather than dry. Keep an eye on it while it cooks; you want it flaky but not falling apart, which means pulling it off just before it looks done.
Ingredients
Method
- Prepare the salmon fillet: Place the salmon fillet in a steamer basket over a pot of gently simmering water. Add the butter and water to the bottom of the steamer so it creates extra steam as it cooks. Cover and steam for 8–10 minutes, until the fish reaches an internal temperature of about 145°F (63°C) — you'll see flakes form but it should still look moist inside.
- Combine ingredients: While the salmon steams, place the chopped smoked salmon in a large mixing bowl along with the cream cheese and mayonnaise. Once the fillet is done, remove it from the steamer and let it cool just enough to handle — about 5 minutes.
- Flake and mash: Using your hands or two forks, flake the warm fillet into the bowl (skin should come off easily). Add the minced garlic, white wine, lemon juice, horseradish, Dijon mustard, black pepper, and salt to the bowl. Use a fork or potato masher to combine everything until it's spreadable but still has some texture — you want chunks, not purée.
- Chill: Transfer the rillettes to an airtight container and refrigerate for at least 1 hour before serving. This helps all the flavors meld together and gives you something more spreadable.
- Serve: Spoon into a small bowl or dish and serve with sliced baguette, crackers, or crostini. Garnish with fresh dill and capers if desired. The rillettes will keep in the refrigerator for up to 4 days.
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