Salmon Rillettes with Tarragon and Lemon by @hervecuisine

22 min

4 servings

🐟

300 g

Salmon fillet

🧀

150 g

Fresh cheese

🧅

1

Shallot

🌿

1 tbsp

Fresh tarragon

🫒

Olive oil

⚫

Black pepper

🍋

1

Lemon zest

🧂

Salt

  1. Heat
    • Salmon fillet
    • Salt

    Heat a saucepan of lightly salted water, plunge in the salmon fillets and poach for 7 minutes at a simmer.

  2. Drain
    • Salmon fillet

    Drain the salmon and let it cool completely.

  3. Slice
    • Shallot

    Finely slice the shallot.

  4. Grate
    • Lemon zest

    Grate the zest of the lemon.

  5. Chop
    • Fresh tarragon

    Finely chop the tarragon.

  6. Mix
    • Fresh cheese
    • Shallot
    • Fresh tarragon

    In a bowl, mix the fresh cheese with the shallot, tarragon, olive oil, lemon zest and pepper.

  7. Blend
    • Salmon fillet

    Flake the cooled salmon with a fork for a rustic texture, or blend it for a smoother version.

  8. Fold
    • Salmon fillet
    • Fresh cheese

    Gently fold the salmon into the cheese mixture.

  9. Chill

    Adjust the seasoning if needed and chill for at least 1 hour before serving.

Salmon Rillettes with Tarragon and Lemon by @hervecuisine

22 min

4 servings

🐟

300 g

Salmon fillet

🧀

150 g

Fresh cheese

🧅

1

Shallot

🌿

1 tbsp

Fresh tarragon

🫒

Olive oil

⚫

Black pepper

🍋

1

Lemon zest

🧂

Salt

Preparation Steps

  1. Step 1/9

    Heat a saucepan of lightly salted water, plunge in the salmon fillets and poach for 7 minutes at a simmer.

    🐟Salmon fillet
    🧂Salt
    🍲Saucepan

  2. Step 2/9

    Drain the salmon and let it cool completely.

    🐟Salmon fillet

  3. Step 3/9

    Finely slice the shallot.

    🧅Shallot
    🔪Knife
    🪵Chopping board

  4. Step 4/9

    Grate the zest of the lemon.

    🍋Lemon zest
    🧀Grater

  5. Step 5/9

    Finely chop the tarragon.

    🌿Fresh tarragon
    🔪Knife
    🪵Chopping board

  6. Step 6/9

    In a bowl, mix the fresh cheese with the shallot, tarragon, olive oil, lemon zest and pepper.

    🧀Fresh cheese
    🧅Shallot
    🌿Fresh tarragon
    🫒Olive oil
    🍋Lemon zest
    ⚫Black pepper
    🥣Bowl

  7. Step 7/9

    Flake the cooled salmon with a fork for a rustic texture, or blend it for a smoother version.

    🐟Salmon fillet
    🍴Fork

  8. Step 8/9

    Gently fold the salmon into the cheese mixture.

    🐟Salmon fillet
    🧀Fresh cheese
    🥣Bowl

  9. Step 9/9

    Adjust the seasoning if needed and chill for at least 1 hour before serving.

Composition

Ingredients

Types

Fish, Dairy, Vegetables, Herbs, Oils, Spices, Fruits, Condiments

Ingredients

Salmon fillet, Fresh cheese, Shallot, Fresh tarragon, Olive oil, Black pepper, Lemon zest, Salt

Notes

Salmon fillet (2 fresh salmon fillets), Fresh cheese (cow's or sheep's milk fresh cheese, or skyr for a lighter version), Fresh tarragon (finely chopped, or 1 tsp dried tarragon), Olive oil (a drizzle), Black pepper (freshly ground, from the mill), Lemon zest (zest of 1 organic lemon), Salt (to lightly salt the poaching water)

Allergens

Fish, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Carb, Keto, soy-free, Sugar-Free, Gluten-Free

Calories

210 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 2g, Fat: 14g, Fiber: 0.3g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 280mg, Calcium: 90mg, Potassium: 330mg, Phosphorus: 190mg

Vitamins

Vitamin D: 4µg, Vitamin B12: 2.3µg, Vitamin A: 60µg, Vitamin C: 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

7 minutes

Overall

22 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Saucepan, Bowl, Fork, Grater, Knife, Chopping board

Appliances

Blender

Type

Type

Type Of Dish

Spread, Starter, Appetizer, Dip

Occasions

Summer Aperitif, Everyday

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chunky, Creamy, Flaky

Flavors

Citrusy, Herby, Savory, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 to 3 days (in an airtight container,consume chilled), freezing : not recommended (fresh cheese and poached fish texture degrade significantly when frozen and thawed)