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Miso Salmon Rilletttes

12/10/2022

22 Comments

 
I treasure my cookbooks and old cooking magazines. I hang on to them, not like my other books which I have no problem getting rid of. One of my favorite cookbook authors is Dorie Greenspan. She makes everything look so easy and she gives her readers the confidence to go ahead and try new recipes.  
Miso Salmon Rillettes
Normally, rillettes are made with pork or duck, similar to duck confit. The meat is seasoned and then slow-cooked in fat. I enjoy eating them, but Dorie offers a healthier version using salmon and miso. I have made her miso-salmon rillettes from her cookbook, Everyday Dorie, many times. I like eating it on a cracker for a quick lunch or snack.  It makes a great appetizer and goes well with some bubbly beverage or white wine. Imagine sitting with some friends on your patio or balcony snacking on these rillettes on toasted rye bread with a glass of white wine or champagne. The rillettes make a great gift in a pretty jar. I am making them as an appetizer for this years Christmas dinner.
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You don’t need to make this dish with the most expensive salmon or smoked salmon. Dorie says you can make them with smoked salmon bits but I have never tried this.  So far, I have used Costco’s wild lox. For the salmon, I have used Trader Joe’s frozen wild salmon or leftover salmon from a meal. In her book, she also has a recipe for two other kind of salmon rillettes. I have not made them because I love the miso rillettes. I get some special white miso at the farmers market, but any other white miso will be just fine.
Miso Salmon Rillettes
Miso Salmon Rillettes
You want to make the rillettes at least six hours ahead so the flavors have time to blend. Tightly covered, the rillettes will keep up to a week in the fridge. But mine are usually gone long before that. For the mixed herbs, I used dill, parsley, and some chives. Or Dorie said you can use just cilantro.
PRINT THE RECIPE

Recipe for Miso Salmon Rilletttes


Ingredients:
6-8 ounces (170 to 227 grams) fresh or frozen  salmon
¼  pound (113 grams) smoked salmon
2 scallions
1 lemon 
zest of one lemon
juice of ½ lemon 
½ cup (120ml) white wine
½ cup (120ml) water
salt and pepper for seasoning 
3 TBS softened butter
3 TBS white miso
1 small shallot (about 1 tsp.) 
3 TBS mixed herbs (or cilantro)
a squirt of sriracha 

Directions:
If you use frozen salmon, bring the wine, water, the green parts of the scallions, a lemon slice, a pinch of salt to a boil in a small pan. Add the salmon, lower the heat and simmer for three minutes. If you use fresh salmon, simmer it only for one minute. Remove the pan and let it sit for ten minutes. 
Drain the salmon and refrigerate for 20 minutes. Discard the cooking liquid. You can prepare the salmon the day before. 
Mince the shallots, rinse them in water and pat them dry. Remove the skin and bones from the cooked salmon and tear it into bite-sized pieces. Also cut the lox into bite-sized pieces. Beat the softened butter until it is spreadable. Mix with the white miso, the grated lemon zest, and the lemon juice. Add the minced shallots, minced scallions, stir and then add both kinds of salmons, three tablespoons herbs, and the sriracha. Season with salt and pepper and put in a container with a lid. It will last for a few days.

Guten Appetit!
​
and Happy 
Holidays
Recipe from Dorie Greenspan’s Everyday Dorie cookbook
Adapted by sunnycovechef.com

22 Comments
Jeff the Chef link
12/12/2022 07:47:23 am

Thanks for the cookbook recommendation. I love a good cookbook. I've never made rillettes at home, so I'm very interested in this recipe.

Reply
Gerlinde
12/17/2022 04:05:31 pm

I just bought some pork rillettes at my butcher and they were delicious. These salmon rillettes are a little healthier.

Reply
sherry link
12/12/2022 05:01:59 pm

This sounds fabulous. I make a salmon dip with fresh and smoked salmon which is a bit similar. Hadn't thought of adding miso to it. Happy festive season to you!

Reply
Gerlinde
12/17/2022 04:07:43 pm

Thank you Sherry, adding miso was Dorie Greenspan's idea , I like it a lot.

Reply
Pauline link
12/13/2022 01:55:12 am

This looks so delicious and perfect for snacking on during the holidays. Miso has such wonderful flavours. Happy festive season to you.

Reply
Gerlinde
12/17/2022 04:09:20 pm

Happy Holidays to you Pauline. Miso gives the rillettes a boost of Unami.

Reply
Pamela link
12/14/2022 04:53:57 am

Hi Gerlinde! I feel very guilty. I have many cookbooks and have slowly been donating them. I usually use the old (old) recipes I have from my mom and from friends. Or... I google a recipe. How bad is that????
But I print out your recipes and love the ones I've used.
Happy Holidays! xo Pam

Reply
Gerlinde
12/17/2022 04:12:09 pm

Pam, don't feel guilty . We are in a time of our lives were we need to lighten up. Happy Holidays to you and your family.

Reply
Chef Mimi link
12/14/2022 05:20:59 am

I love salmon rillettes! I love all rillettes. I own miso and yet never think to use it. I’m quite intrigued!

Reply
Gerlinde
12/17/2022 04:13:50 pm

Mimi, this is different from the rillettes that I am familiar with but I do like it.

Reply
Ron link
12/14/2022 08:44:17 am

This looks wonderful. I've been searching for a fish based appy for our upcoming annual American Christmas in Sweden dinner and I think I've just found one...

Reply
Gerlinde
12/17/2022 04:38:51 pm

I hope your friends like it. Dorie has another recipe for salmon rillettes where she uses mayonnaise, capers, mustard and honey.

Reply
David Scott Allen link
12/14/2022 12:43:59 pm

I love salmon rillettes, Gerlinde, but have never had Dorie's recipe with miso. It sounds really good - I must try it!

Reply
Gerlinde
12/22/2022 07:07:15 pm

I have not tried Dorie's other salmon rillettes recipe. Maybe the next time.

Reply
Frank | Memorie di Angelina link
12/15/2022 05:26:53 am

I first tasted rillettes (the classic kind) while I was living in Paris, many years ago now. It was love at first bite! And now I do make pork rillettes from time to time. I've never tried salmon but I like the idea of branching out a bit. And eating healthy never hurts...

And yes, I agree a cookbook author (or blogger for that matter) who gives readers confidence to cook are the best. Indeed it's what I aspire to. I suppose we all do?

Reply
Gerlinde
12/22/2022 07:11:39 pm

Your blog is great Frank. You explain every recipe thoroughly and the history of each dish. I enjoy reading your blog and trying some of the recipes.

Reply
Jean | DelightfulRepast.com link
12/16/2022 05:03:42 pm

Gerlinde, I have never made rillettes! This sounds like such a good recipe. And I love your presentation and photos.

Reply
Gerlinde
12/22/2022 07:13:06 pm

Thank you Jean, it's a tasty dish.

Reply
Karen (Back Road Journal) link
12/24/2022 08:57:48 am

This recipe would make a lovely hostess gift during not only this holiday season but any time of the year. Frohe Weihnachten

Reply
Gerlinde
12/28/2022 07:57:24 pm

I make this recipe often, thanks for the comment,

Reply
Liz link
1/7/2023 09:08:07 am

I've made another version of salmon rillettes from Dorie from her Around My French Table cookbook! I'm sure this recipe is just as delicious!!!

Reply
Gerlinde
1/7/2023 07:35:16 pm

I think I am going to try the other version the next time I make salmon rillettes.

Reply



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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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