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Salmon Rillettes with Gribiche

Published on February 3, 2023 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1
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Salmon Rillettes with Gribiche

Salmon rillettes with gribiche is a simple starter that’s fresh and rich. It can be served as an entree or a dip next time you have friends over. The fresh smoky salmon flavour makes this dish a delicious alternative to other rillette alternatives. Serve cold with toasted sourdough, crackers, or a slice of toasted baguette.

Salmon Rillettes with Gribiche

Salmon Rillettes with Gribiche

Recipe Views: 1,969

Tip: Rillettes are best served at room temperature spread thickly on toasted bread or crisp breads.

Did you know: The term rillette can refer to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted, and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months.

The French word rillettes is first evidenced in 1845. It derives from the Old French rille, meaning a slice of pork, which is first attested in 1480. This is a dialect variation of the Old French reille, meaning a lath or strip of wood, from the Latin regula.

Source: wiki

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Recipe Rating

  • (5 /5)
  • 4 ratings

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Ingredients

  • 5 eggs
  • 2 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 1 clove garlic, roasted or raw
  • 200ml mild oil
  • 1 shallot, finely diced
  • 1 tbs cornichon, finely diced
  • 1 tbs capers, finely chopped
  • 1 tbs parsley, finely chopped
  • 1 tbs dill, finely chopped
  • 1 tbs chives, finely chopped
  • 2 x 95g can Safcol Premium Smoked Salmon, drained
  • salt and pepper to taste

  • to serve
  • Toasted sourdough or crackers

Instructions

  1. Bring a pot of water to the boil and carefully add the eggs
  2. After 6 minutes, remove 2 of the eggs, then cook the remaining 3 eggs for a further 4 minutes
  3. Cool eggs under running water and carefully remove the shells, keeping the soft and hard-boiled eggs separate
  4. Place soft-boiled eggs in a stick blender canister or food processor, then add mustard, vinegar and garlic
  5. Blend until smooth, then slowly pour in oil until emulsified into an aioli
  6. Grate hard-boiled eggs and add to aioli with remaining ingredients. Adjust seasoning with salt and pepper as required
  7. Serve with toasted sourdough or crackers

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