Low FODMAP Salmon Rillettes
Low FODMAP Salmon Rillettes (pronounced ree-yet) is an easy to make appetizer combining fresh as well as smoked salmon for an elegant spread to serve with bread or even crudité.
Think Pâté
While rillettes sound fancy and perhaps exotic, it is simply a pâté, which you might be more familiar with. In this case it is spreadable, stored in a crock and is also similar to a potted meat.
Pork Rillettes?
The classic preparation for this potted meat was made with pork and dates back to a time when it was necessary to preserve meat, given the lack of modern refrigeration. Meat was typically slow cooked in its own fat (often pork, though other proteins are used such as duck and goose) and then sealed under a layer of the fat to prevent spoilage. The Loire area of France was particularly well-known for rillettes.
Salmon Rillettes
Using fish for this preparation is a newer approach, but we love Salmon Rillettes because they are easy to make and very, very tasty.
Fresh Salmon & Smoked Salmon
This recipe calls for two kinds of salmon: fresh and smoked. For fresh, please buy the freshest you can. Salmon can vary hugely in color, flavor and color. All will work, but will affect the color and texture of the final dish.
For the images you see here I used sockeye. Seafoodwatch.org is a fantastic resource that can help you understand best practices as a consumer of fish. They have quite a bit to say about salmon and it is worth a read.
For smoked salmon, they can also vary, primarily in saltiness level. You won’t know unless you try! I used Duck Trap brand, but you can use whatever you enjoy the taste of.
Capers Are Flowers!
Yup, did you know that capers are actually little flower buds? They are Capparis spinosa, otherwise known as the caper bush, also referred to as Flinders rose. It is a perennial plant; the buds are harvested early and sun-dried and then packed in salt or packed in brine. I reach for the brine packed most often.
They are a little chewy, a little salty and add a little something special to anything you add them to, like our Low FODMAP Salmon Rillettes.
You can also find capers used in our Grilled Swordfish with Tomato Olive Salsa, Panzanella with Tomatoes, Calamari Salad and Salmon Burgers.
Both types have been lab tested by Monash and are low FODMAP in 1 Australian tablespoon amounts or 8 g.
Additional Easy Appetizers
- Cheese Ball
- Calamari Salad
- Baked Feta with Honey, Walnuts & Thyme
- Baked Feta with Olives
- Cheese Crackers
We initially presented this recipe as part of our Feast of Seven Fishes, but if you are a seafood lover, you can enjoy it à la carte!
Low FODMAP Salmon Rillettes
Our Low FODMAP Salmon Rillettes is an easy yet elegant appetizer. Quick to make, too.
Low FODMAP Serving Size Info: Makes about 2 cups (480 ml); 16 servings; 2 tablespoons per serving
Ingredients:
- 8- ounces (225 g) wild-caught salmon filet, (deep orange in color), bones removed
- 6 tablespoons (85 g) unsalted butter, softened
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 4- ounces (155 g) smoked salmon, cut into small raisin-size pieces
- 2 tablespoons snipped chives
- 1 tablespoon drained, brined capers
- Kosher salt
- Freshly ground white pepper, or black
Preparation:
-
Place fresh salmon in a skillet, skin-side down, and cover with cool water. Bring to a simmer over low-medium heat and gently cook until just short of being cooked all the way through. Remove from heat and allow to sit for a few minutes or until flesh is opaque and flakes easily. Prepare a bed of several layers of paper towels. Remove filet from the water and place on paper towels to soak up excess water; set aside to cool.
-
Meanwhile, in a medium sized mixing bowl, mash the softened butter until no chunks remain. Whisk in the olive oil and lemon juice until combined, then fold in the smoked salmon, capers and chives. Add chunks of the cooled cooked salmon to the butter mixture, leaving the skin behind, which will be easy. Fold everything together well, taste and season as desired. The rillettes taste best after they have rested for at least 2 hours, but you can also make them 2 days ahead, refrigerated in an airtight container. Bring to room temperature before serving with an array of low FODMAP crudité, crackers and bread.
Notes:
Tips
- The fat level in the fresh salmon can vary widely. If the rillettes seem a bit dry when you are finished with the recipe as written, simply stir in another tablespoon of softened butter and/or olive oil. It will not affect the FODMAP load.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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