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Salmon Rillettes

Salmon Rillettes

From Chef David Codney, The Peninsula Beverly Hills


Substitute salmon for another fish, shrimp, or chicken.

Salmon Rillettes


  1. 3 ounces poached salmon, cold
    6 ounces smoked salmon, diced
    1/2 cup crème fraiche, well chilled
    1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total)
    1 bunch chives, finely sliced (1 heaping tablespoon total)
    1 bunch tarragon, finely chopped (1 heaping tablespoon total)
    1 lemon, zested and juiced
    1/2 small red onion, finely diced and soaked in ice water
    Salt and pepper, to taste
    Salmon caviar, optional
    Pumpernickel toast, for dipping


  1. Whip the chilled crème fraiche in a bowl until stiff and reserve.
  2. Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest.
  3. Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers.
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