Salmon Rillettes

Thermomix Salmon Rillettes RecipeDo you know rillettes? Traditional rillettes is a spreadable rustic paté of meat chunks gently cooked and blended with fat. Often made with goose, duck, chicken, rabbit and game meats it is also made with anchovies, tuna, or salmon.  Rillettes is at the same time both common food and specialty fare — easily elevated simply by altering its presentation. For anyone who (like me)  grew up prefering Cretons to ice cream, rillettes is a familiar treat that smells and tastes of an appetizer enjoyed somewhere in the French countryside. (Or during a picnic stop on a rocky beach — while kayaking along the wild shoreline of Canada’s west coast.) Wherever “wild” meets “civilized” we should expect to find “rillettes.”

Inspiration: I was first seduced by a recipe for Salmon Rillettes spotted on the blog of French Thermomix user Barbichonette. Her version uses both fresh and smoked salmon for more depth of flavour and more vibrant colour.   Think about capers and dill and perhaps layering it with creamed herbed ricotta on thin toasty slices of Thermomix bread. Topped with cracked pepper… what’s not to like? Salmon Rillettes is colourful, pretty, and makes any occasion just a little more special. All this smokey/lemony/buttery goodness is wrapped up in a simple recipe that is fast, easy and well suited for new Thermomix cooks as well as long-time fans of the kitchen machine.


The flavour outcome will be as good as your best ingredients so treat yourself and buy good salmon. If you don’t have access to good quality smoked and fresh salmon, make sure at least one of the two is excellent. And because salmon can be pricey, I’ve purposely scaled down the quantity from the original recipe in order to make it more affordable. Also, less is more and when you make a special rich treat such as this, it’s always nice to leave people wanting more. This recipe makes about 500 gr (17.6 oz)  of rillettes which is just enough to impress yourself and your friends and make everyone wish there some hidden in the back of the fridge for midnight snacks.

Salmon Rillettes
Two Salmon Spread
Cuisine: Thermomix
Recipe type: French
  • 750 g. (26.5 oz) water
  • 250 g (8.8 oz) fresh salmon, (preferably wild) cut into large pieces, bones removed (I use boneless fillet.)
  • 150 g (5.3 oz) smoked salmon (sliced or in pieces)
  • 1 egg yolk
  • ½ lemon, juiced (about 30 g - 40 g)
  • 120 g (4.2 oz) unsalted butter (make your own!)
  • ¼ tsp salt (optional)
  • ¼ tsp coarsely ground black pepper
  • optional seasonings: dill, capers
  1. put 750 ml (26.5 oz) water into Thermomix bowl and insert the simmering basket. Place the fresh salmon pieces into simmering basket and cook for about 10 minutes/Varoma/speed 3 -- just till salmon is cooked through. Remove the basket with salmon from the Thermomix bowl. Remove skin from salmon, and reserve this salmon to one side as you proceed with the next step.
  2. Place the smoked salmon, egg yolk, butter, lemon juice into Thermomix and mix for 8 seconds/speed 6.
  3. Using spatula, push down the ingredients to clear sides of bowl. Add the cooked fresh salmon, salt and pepper, and optional dill or capers and mix 8 seconds/speed 4.
  4. Press into small bowls or mold and allow to chill for minimum of two hours. Allow to warm slightly before serving with fresh lemon for those who might like it. Garnish with capers and/or fresh dill, cracked pepper.

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See 18 comments from people who cook with Thermomix:

  1. Jo @ Quirky Cooking May 12, 2011 at 4:11 am #

    I LOVE salmon rilettes!!! I made Tenina’s version at Christmas time (it makes a LOT) and took it to Christmas parties, and it was a real hit!! But beware – when it’s in your fridge, you can’t stop eating it! I ate it for breakfast on toasted french bread, I ate it for morning tea, I ate it for lunch, I ate it before bed… Couldn’t stop til it was gone. :) YUM! Can’t wait to try your version, Helene!!
    Jo xx

  2. ThermomixBlogger Helene May 12, 2011 at 4:52 am #

    Hope this version satisfies too, as it’s a more simple version than Tenina’s. I love Tenina’s recipes and had I seen that one first, I would have made this a while ago. Tenina suggests adding Pernod, which would really change it up, so I’ll have to try that too. (Very French!)

  3. Mara May 12, 2011 at 5:13 am #

    Beautiful! But I’m going to have to remind myself that I can’t start doing any of this (unless I’m prepared for some big-time cleaning up with the children hopping about me afterwards) in another 2 or 3 weeks. It’s weird but I live in this tmx-owning mode/mood and every now and then I’m like “let’s make mousse” or “let’s bake some muffins or something yummy for the kids this afternoon” or “why not a brunch with steamed asparagus while I poach my eggs and then a quick hollandaise?”. Oooooh, I suffer.

  4. ThermomixBlogger Helene May 12, 2011 at 12:36 pm #

    Oh poor mousse-less Mara ;-) You are suffering without your Thermomix and especially as someone who grew up with a Thermomix in the home from childhood, I’m sure it must be hard to think about cooking any other way. (Did you say asparagus? I am just about to start a new recipe with asparagus! coming soon to a blog near you…)

  5. Barbichounette May 13, 2011 at 10:17 am #

    Super !
    Très belle interprétation !
    Merci pour le clin d’oeil !

  6. ThermomixBlogger Helene May 13, 2011 at 11:35 pm #

    Merci à vous aussi – je vais regarder votre blog pour plus d’inspiration au futur :)

  7. Mara May 16, 2011 at 11:10 am #

    Oh, I do have mousse and the occasional cake, it’s just so much more work and I wasn¡t used to it anymore… but I couldn¡t stay away from a kitchen for a million years.

  8. Jude McIntyre July 26, 2011 at 7:23 am #

    Helene! I am so glad to find this on your wonderful website. I had these for the first time last week and I loved them. I am going to make this version for a friend of mine – she has a group of us over for drinks regularly and she LOVES salmon.
    Thank you!

  9. ThermomixBlogger Helene July 26, 2011 at 11:30 pm #

    Hi Jude, so glad to hear you are being inspired :) (It’s hard to go wrong with salmon… and drinks!)

  10. Stella February 15, 2013 at 3:26 am #

    Amazing…thank you! And I’m with Jo (Quirky Cooking)…so damn addictive!

  11. Merrie September 14, 2013 at 2:08 am #

    ZOMG delicious!

  12. Jo Keyes December 17, 2014 at 1:12 am #

    Just found this whilst earthing for a Christmas Day starter … Anyone any idea how it keeps?? Would like to make in advance and refrigerate or freeze if necessary… Let me know if it will work I do not have time for dry run!!!

  13. ThermomixBlogger Helene December 17, 2014 at 2:18 pm #

    Hi Jo: I must be honest here and say I’ve never frozen the Rillettes, nor have I kept them more than about three days before they were all gone! This should keep about as long as you’d keep a piece of salmon that was already cooked. Optimal would probably be about 3 days or less, in the fridge. I just checked Google and found this quite from David Lebovitz: “Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.” (His recipe is different from mine — he doesn’t include egg yolk — but still similar.) Hope this helps, and Merry Mixing to you!


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