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Le Cordon Bleu News, 01/06/2010
Rillettes de Saumon
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Cuisine Recipe

Rillettes de Saumon
Salmon Rillettes

Salmon Rillettes


300 g fresh salmon fillet, skin and bones removed
150 g smoked salmon
30 ml white wine vinegar
100 ml water
4 white peppercorns
1 bay leaf
125 g plain yogurt
200 g cream cheese
1 lime
Salt and white pepper


  1. Place the vinegar, water, peppercorns and bay leaf in a shallow pan over medium heat and bring to a gentle simmer.  Place the salmon in the liquid, cover and reduce the heat to low.  Poach 3-5 minutes, depending on the thickness of the piece of salmon.  Remove from the heat, set aside and allow to cool in the liquid.
  2. Finely chop the smoked salmon.  Soften the cream cheese with the yogurt.
  3. Using a vegetable peel, peel the lime and remove any of the white pith.  Finely chop.  Juice the peeled lime and reserve.
  4. Remove the cooled salmon from the poaching liquid and pat dry.  Flake into small pieces into a bowl.  Add the chopped smoked salmon, the cream cheese mixture, the lime zest, lime juice.  Stir vigorously and adjust seasoning to taste.
  5. Transfer to a small serving bowl and chill well before serving.  Serve with thinly sliced rye bread.

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