The recipe is very simple. All you need is to cook fresh salmon, crunch it with a fork to be able to combine it with cream cheese (Philadelphia or the French saint Môret) and a bit of lemon juice. I don’t use a food processor because it would be too smooth. In my opinion, it’s tastier when it’s coarsely crunched.
Season with salt and pepper and the spices of your taste : for example the French piment d’Espelette (Espelette pepper), cumin.. And fresh herbs give a nice twist. I use chive, tell me in comment if you choose another fresh herb.
With this recipe, I want to show you that you can prepare a delicious and festive treat with few ingredients, no complicated techniques and limited time. The kind of French homecooking I love.
Rillettes is a French term for paté used for long-cooked salted pork, rabbit, or goose that are shredded then mashed with fat to produce a paste for spreading on bread. Rillettes can also be done with fish and are much lighter.