Smoked Trout and Salmon Rillette Smoked Trout and Salmon Rillette

Smoked Trout and Salmon Rillette 150 Image by: Smoked Trout and Salmon Rillette 150 Author: Canadian Living

This simple potted spread takes only a few minutes to put together, yet looks as impressive as it tastes. Instead of using a microwave, you can also cook the salmon in a little oil in a skillet over medium heat.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: December 2011


Garlic Chips and Crostini:


Garlic Chips and Crostini: In small saucepan, heat oil over medium-low heat; fry garlic until golden and crisp, about 3 minutes. Remove with slotted spoon to paper towel–lined plate.

Brush 1 side of baguette slices with oil from pan; place on baking sheet. Bake in 350°F (180°C) oven, turning once, until golden, about 10 minutes. (Make-ahead: Store in airtight container for up to 4 days.)

Sprinkle salmon with salt; microwave on high until fish flakes easily when tested with fork, about 2 minutes. Pat dry with paper towel.

In bowl, stir butter with oil; stir in green onion, capers, parsley and lemon juice. Flake salmon and trout; stir into butter mixture along with pepper and paprika.

Scrape into serving dish; cover and chill for 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let stand at room temperature for 30 minutes before serving.) Serve on crostini topped with garlic chips.

Nutritional facts Per 1 tbsp: about

  • Sodium 193 mg
  • Protein 4 g
  • Calories 91.0
  • Total fat 6 g
  • Potassium 69 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Smoked Trout and Salmon Rillette