Friday, February 22, 2013

Le fancie: Smoked Salmon Rillettes

Recently, I had lunch at a French-style pub. Yes, there is such a thing. I mean, it’s called ‘Le Pub’, after all.
PS: One day, I’d love to eat at a restaurant called ‘Le Pantalons Fancie’, like on American Dad.

For starters (les hors d'oeuvres), we shared a well-stocked charcuterie plate that featured a luscious duck rillette.
I just love rillettes, it’s such a French dish, so richly textured and usually swimming in delicious graisse (that’s French for fat). So it’s not a dish that you want to have too often if you value your health.

 Duck rillette in a tin, with accompaniments.

But how about these salmon rillettes, with no duck fat to be seen, just tangy crème fraiche to tie all the flavours together? Don’t mind if I do!
Not much to say about this recipe, except that it looks super-swish, is super easy to make, and it’s the perfect dish to impress, well, anyone. It’s bound to be on the menu at Les Pantalons Fancie.
Smoked salmon rillettes
serves 8

300g piece of skinless salmon fillet, pin-boned
200g smoked salmon, chopped
2 tblsp finely chopped cornichons
1 eschalot, finely chopped
Finely grated zest of 2 lemons
1 tblsp finely chopped dill
¼ cup finely chopped chives
200ml crème fraiche
Toasted baguette slices and cornichons, to serve

1. Place the salmon fillet in a saucepan and cover with 4 cups of boiling water. Cover with a lid and stand for 30 minutes, or until the fish is just cooked.
2. Remove poached salmon from the water and pat dry with paper towels.  Flake the flesh into a large bowl and cool completely.
3. Add smoked salmon to the cooled poached salmon, together with the chopped cornichons, eschalot, lemon zest, dill, chives and crème fraiche. Season with salt and black pepper, then stir until just combined.
4. Serve the rillettes with toasted baguette and cornichons.
Rillettes can be stored in a covered container in refrigerator for up to 2 days. Serve at room temperature.

recipe adapted from delicious (February 2013) 

Salmon, before and after poaching, with eschalot, chives, lemon and chopped cornichons

Add smoked salmon to the poached salmon, together with lemon zest and crème fraiche

Serve with crusty bread

Très fancie!
And please pardon the imperfect French in this blog post!.


  1. Miam Miam, Il est délicieux !

    I love salmon, and with capers and pickles it would be amazing!!

    I will have to try this as starter instead of the usual cheese and crackers.
    Thanks for sharing :)
    Oh... and I love anything said in a french accent ;)

  2. I love salmon rillettes and this is looks much simpler to make then I imagined. I'm surprised not to see Tabitha lurking around in the background here...surely she's a salmon lover?

  3. Yeees. Where's that Tabitha? Salmon and no cat sniffing about? For a second I thought the one on the slate plate was one that you made. Your recipe couldn't be simpler and I just know it'd be délicieux!

  4. LOL I love an American Dad reference!! :P Tres fancie Bel!! ;)

  5. Smoked salmon is one of my favorite things! This rillette looks wonderful.

  6. I'm not a cook by any means, so when I stumbled on your blog, I couldn't really do anything but drool at the gorgeous food pics. *_*

  7. Smoked salmon is my all time favourite! And combined with tangy crème fraiche and duck rillette...really, what's not to love it!
    p.s looks like everybody misses Tabitha :-)

  8. That looks so yummy, one for the recipe file!

  9. This looks like such a refreshing dish. You can't go wrong with smoked salmon and some carb heaven.

  10. I havent been to Le Pub yet but have heard pretty good things. Love rillettes - Im hungry now :( lol

  11. I love salmon rillettes. Minimum fuss with maximum yum! How good is Le Pub?!!

  12. I've had pork rillettes before, but never thought of making them at home (I always thought the prep was too fussy). But there you are!

  13. I love salmon and I love this recipe, it's another way to eat my favourite protein! Thanks for sharing your recipe! :D