Salmon Rillettes

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I've opted for that anise scented herb, Tarragon


With its slender leaves of olive green and distinctive aroma, it is hard to mistake Tarragon for any other herb. Its family members includes the notorious Wormwood - a much maligned ingredient of Absinthe.

Tarragon is a herb that you either love or hate - some can find the aniseed flavour a touch overpowering but like many things, it is all a matter of finding a balance that will appeal to your particular preference.

One ingredient that works particularly well with tarragon is fish and it's this fact that had me seeking inspiration in the wonderul Stéphane Reynaud's book Terrine. Why this particular book? Well, it is the Australia Day weekend and entertaining is on the agenda.

Quick, easy and tasty and suitable for any weather conditions were my criteria and my attention was soon lost on the perfect dish - Salmon Rillettes.

Now rillettes are a pate like offering with the tendency to be quite rich - think shredded cooked meat bound with goose fat, absolutely delicious but not particularly healthy. These rillettes use salmon fillet that has been very lightly cooked until it's still pink in the middle. It's then bound together with butter, a little sour cream and lemon juice and a good dash of freshly chopped tarragon.

Stored under a little more melted butter in the fridge until it sets and you have an excellent summery style of rillette.

Salmon Rillettes

180 grams salmon or ocean trout fillet, skinned and bones removed
70 grams softened butter
1 tablespoon sour cream
½ lemon, juiced, to taste
fresh tarragon leaves, finely chopped
salt and freshly ground white pepper
melted butter, extra
lemon slice, optional

I used Tasmanian Ocean Trout for this dish but Atlantic salmon can easily be substituted.



Cut the fillet into even sized chunks.

Heat a little olive oil in a fry pan and place over a gentle heat. When heated, add in the salmon pieces, turn them as soon as they colour. You don't want to cook them through.

When done, place them on paper towels to remove the excess oil. Put the salmon pieces into the bowl of a small food processor along with the softened butter and pulse until combined.

Tip the mixture into a bowl and add in the sour cream, lemon juice and tarragon - stir until combined and then taste, adjusting the seasoning as desired.

Spoon this into small serving bowls - you should get 4 servings from this mixture.




Spoon the surface and then cover with cooled, melted butter - lay a thin slice of lemon in the center and then place in the fridge to set for at least an hour.


Serve with slivers of toasted sourdough or baguette.

Related Posts:
Angel Hair Pasta with Tarragon-Parsley Pesto and Seared Scallops