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Salmon Rillettes from Piatti

Salmon Rillettes from Piatti

A fresh spread from award-winning author Stacy Adimando
  • Salmon Rillettes
  • Salmon Rillettes
This gourmet dip is a must-have for summer party spreads. Made with fresh salmon, Sir Kensington’s Mayonnaise, Fallot Dijon mustard, and Trois Petit Cochons Cornichons, it’s a creamy, crunchy creation that’s best served with some hearty crackers and a crudite platter. Stacy Adimando, the author of this recipe, is the editor-in-chief of SAVEUR magazine and a James Beard Award-winning cookbook author. Her cookbook Piatti, a celebration of shared platters and small Italian dishes, features these Salmon Rillettes, which blend Italian and French tradition to create one incredible appetizer.

Salmon Rillettes from Piatti
A fresh spread from award-winning author Stacy Adimando
  • Prep Time : 15 min
  • Assembly Time : 15 min
  • Total Time : 30 min
  • Makes 1




  1. In a skillet over medium-high heat, combine the halved shallot, white wine, ½ cup water, 1 teaspoon vinegar, ⅛ teaspoon pepper, and ¼ teaspoon of kosher salt and bring to a low boil.
  2. Add the salmon. Cook, turning occasionally, until just cooked through, about 3 minutes per side for fresh salmon and 8 minutes per side for frozen salmon.
  3. Remove the fish from the liquid and transfer to a plate. Peel away any skin, bones, or gray pieces of flesh and discard. Sprinkle the meat with ⅛ teaspoon of salt and refrigerate until cool, about 10-15 minutes.
  4. Meanwhile, in a medium bowl, stir together the mayonnaise, mustard, cornichons and juice, and the remaining 1 teaspoon of red wine vinegar.
  5. Break the salmon into bite-sized pieces and add to the bowl with the mayonnaise mixture. Season with the remaining ⅛ teaspoon each of salt and pepper and stir gently to combine. Taste and adjust the seasoning as needed.
  6. Serve immediately, or cover the bowl and refrigerate for a few hours, then sprinkle with herbs and serve with crackers.

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