Dorie Greenspan's Franco-Asian Salmon Rillettes

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Serve this arsenic an hors d’oeuvre, spreading it connected tiny toasts oregon crackers; oregon you tin marque it a sit-down starter, a scoop of the rillettes sharing a tiny sheet with a fewer slices of avocado seasoned with citrus juice, brackish and pepper.

The Japanese spice blend togarashi is disposable astatine immoderate ample supermarkets and astatine Asian markets.

The salmon tin beryllium poached and refrigerated a time successful advance. The rillettes request to beryllium refrigerated successful an airtight instrumentality for astatine slightest 6 hours and up to 2 days.

From cookbook writer Dorie Greenspan.

Ingredients

measuring cup

Servings: 6-7 (makes astir 2 cups)

2 scallions
1 lemon
1/2 cupful achromatic vino oregon adust achromatic vermouth
1/2 cupful water
1 tablespoonful positive 1 spoon seasoned atom vinegar
Togarashi (a Japanese spice blend; whitethorn substitute crushed cayenne pepper; spot headnote)
Fine oversea salt
6 ounces to 8 ounces salmon fillets, tegument and pin bones removed (see headnote)
2 tablespoons unsalted butter, astatine country temperature
1 tiny shallot, rinsed successful acold h2o and patted dry, past minced (1 tablespoon)
4 ounces smoked salmon, chopped into tiny squares oregon slivers
1/4 cupful regular oregon low-fat mayonnaise
1 spoon to 2 teaspoons gochujang (Korean chili paste; whitethorn substitute sriracha)
About 2 tablespoons chopped cilantro leaves

Nutritional Facts

Per serving (based connected 7, utilizing low-fat mayonnaise)

Calories
130
Fat
10 g
Saturated Fat
4 g
Carbohydrates
3 g
Sodium
330 mg
Cholesterol
30 mg
Protein
8 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Dorie Greenspan.

Tested by Kara Elder.

Published December 26, 2015

Updated March 15, 2026