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Jean-Francois Archambault's Salmon Rillettes

PREP
10mins
COOK
0mins
SERVES
6 people
After some inspiration for your next meal? Check out this Jean Francois Archambault's salmon rillettes (spread) recipe, that'll be sure to impress!
INGREDIENTS
- 8 ounces (250 g) cooked skinless salmon fillets or trout fillets
- 2 Tbsp. (30 mL) cream cheese or goat's cheese
- 2 Tbsp. (30 mL) Hellmann's® with Olive Oil mayonnaise
- 1 Tbsp. (15 mL) chopped capers
- 1/4 cup (60 mL) finely diced assorted fresh vegetables (such as celery, fennel, green onion and red pepper)
- 2 Tbsp. (30 mL) chopped assorted fresh herbs (such as mint, basil, dill, parsley and chives)
- 1/4 tsp. (1 mL) grated lemon peel
- 1/2 tsp. (2 mL) fresh lemon juice
- 1/2 tsp. (2 mL) Dijon mustard
- 1/8 tsp. (0.5 mL) salt
- 1/8 tsp. (0.5 mL) pepper
METHOD
-
With fork, coarsely crumble salmon in medium bowl.
-
Add remaining ingredients and mix until everything is well blended.
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Serve with crackers or grilled bread of your choice.
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