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Low FODMAP Salmon Rillettes in white bowl with toasted baguette; pearl handled knife alongside

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

Course: Appetizer, Snack
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes: 16 Servings
Calories: 75 kcal
Author: Dédé Wilson


  • 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


  1. 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.
  2. 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.



  • 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 Facts
Low FODMAP Salmon Rillettes
Amount Per Serving
Calories 75 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 140mg6%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.