msc_ecolabel

Smoked wild salmon rillette

Prep time 10 mins
Cooking Time 10 mins
Serves 12
charlotte langley

Recipe By

Charlotte Langley Chef Charlotte is an ambassador for MSC Canada.

Chum salmon
2 lbs MSC certified smoked wild salmon, chopped
1 lb cream cheese at room temperature
½ lb unsalted butter at room temperature
1 tbsp chopped tarragon
1 tbsp chopped dill
juice and zest of 2 lemons
1 tsp fennel seeds, toasted and ground
1. To toast the fennel seeds, place in a small pan on medium heat and toast until the colour goes a little darker and you can smell them. About 5 minutes. Grind using a mortar and pestle or in a spice grinder of your choice.

2. In a stand mixer fitted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total.

3. Adjust seasoning with a little salt or more lemon if necessary. 

4. Serve with your favourite crackers or crusty bread.

Make ahead: Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.  
 

Ingredients

Method

2 lbs MSC certified smoked wild salmon, chopped
1 lb cream cheese at room temperature
½ lb unsalted butter at room temperature
1 tbsp chopped tarragon
1 tbsp chopped dill
juice and zest of 2 lemons
1 tsp fennel seeds, toasted and ground
1. To toast the fennel seeds, place in a small pan on medium heat and toast until the colour goes a little darker and you can smell them. About 5 minutes. Grind using a mortar and pestle or in a spice grinder of your choice.

2. In a stand mixer fitted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total.

3. Adjust seasoning with a little salt or more lemon if necessary. 

4. Serve with your favourite crackers or crusty bread.

Make ahead: Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.  
 
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