Tartine with Rillettes of Smoked Salmon


“Rillettes” is a spread originating from France. They make it with pork, chicken, game or fish.
Often, in good restaurants, they serve rillettes with bread, as a pre-meal snack, while you choose your dinner from the menu. It’s very tasty.
It’s easy to prepare, keeps in the fridge and it’s a great snack in heavy seas, when you don’t feel like cooking.

This is a less rich “Rillettes” recipe. I don’t use butter or animal fat, but a small amount of cream instead.


What do you need?

Serves 2

• 100 grams of smoked salmon
• 2-3 tbsp. whipping cream
• 1 lemon
• 1 tbsp. freshly chopped parsley
• 2 thick slices of fresh bread
• A pinch of pepper
• A pinch of salt



In a food processor on high speed, blend the smoked salmon, 2 tablespoons of whipping cream and a pinch of salt and pepper.
If it still looks “crumbly”, add some extra cream, until you have a smooth and spreadable blend. Remember only add tiny amounts each time!
Spread the rillettes over 2 slices of bread.
Decorate with fresh parsley.
Serve with a slice of lemon, to squeeze out on top, at degustation.

Smakelijk! Enjoy!

© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

Categories: Breakfast & Brunch, Nibbles, Starters & Snacks, RecipesTags: , , , , , , , , ,

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