Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g smoked salmon collars, bone-in, skin-on
- 4 cups cold water
- 1/2 cup dry white wine
- 1 bay leaf, 6 black peppercorns, 1 tsp kosher salt
- 115 g (8 tbsp) unsalted butter, softened and divided
- 2 tbsp extra-virgin olive oil
- 1 small shallot, very finely minced
- 3 tbsp crème fraîche or full-fat sour cream
- 2 tbsp fresh lemon juice + 1 tsp finely grated zest
- 2 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives (optional)
- 1 tsp coarsely cracked black pepper
- Pinch of smoked paprika (optional), extra salt to taste
- To serve: toasted baguette or crackers, lemon wedges, extra dill
Do This
- 1. Gently simmer smoked salmon collars in water, wine, bay, peppercorns, and salt for 10–12 minutes until just cooked through and starting to flake.
- 2. Cool slightly, then pick the meat from the collars, discarding skin and bones; lightly flake into bite-size pieces.
- 3. In a pan, melt 2 tbsp butter with 1 tbsp olive oil and gently soften the minced shallot for 3–4 minutes; cool completely.
- 4. In a bowl, mash remaining softened butter with crème fraîche, lemon juice and zest, dill, chives, cracked pepper, smoked paprika (if using), and 1–2 pinches of salt.
- 5. Fold in the cooled shallot and the flaked salmon collar meat, keeping some chunks intact; adjust seasoning with more salt, lemon, or pepper.
- 6. Pack the rillette into a small crock or jars, smooth the top, drizzle with remaining 1 tbsp olive oil, and garnish with dill and cracked pepper.
- 7. Cover and chill at least 4 hours (or overnight) before serving with toasted bread, crackers, and lemon wedges.
Why You’ll Love This Recipe
- Uses rich, underappreciated salmon collars for a luxurious, sustainable spread with incredible flavor.
- Smoky, buttery, lemony, and herb-flecked—this is a deeper, oilier, more indulgent twist on classic salmon rillettes.
- Mostly make-ahead: perfect for dinner parties, picnics, or a special weekend snack board.
- Flexible and forgiving: easy to tweak with extra herbs, spice, or acidity to suit your taste.
Grocery List
- Produce: 1 small shallot, 1–2 lemons, fresh dill, fresh chives (optional)
- Dairy: Unsalted butter, crème fraîche or full-fat sour cream
- Pantry: Smoked salmon collars (about 900 g), dry white wine, extra-virgin olive oil, bay leaf, whole black peppercorns, kosher salt, smoked paprika (optional), baguette or crackers for serving
Full Ingredients
Salmon & Poaching Aromatics
- 900 g smoked salmon collars, bone-in and skin-on (about 2 lb; yields roughly 450–500 g meat)
- 4 cups cold water
- 1/2 cup dry white wine
- 1 bay leaf
- 6 whole black peppercorns
- 1 tsp kosher salt
Rillette Base
- 115 g (8 tbsp / 1/2 cup) unsalted butter, softened and divided
- 2 tbsp extra-virgin olive oil, divided
- 1 small shallot, very finely minced (about 2 tbsp)
- 3 tbsp crème fraîche or full-fat sour cream
- 2 tbsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest (from about 1/2 lemon)
- 2 tbsp finely chopped fresh dill, lightly packed
- 1 tbsp finely chopped fresh chives (optional but lovely)
- 1 tsp coarsely cracked black pepper, plus more to taste
- 1/4 tsp smoked paprika (optional, for extra smokiness and color)
- 1/2–3/4 tsp kosher salt, or to taste (amount depends on how salty your smoked salmon is)
To Serve
- Toasted baguette slices, rustic bread, or good-quality crackers
- Lemon wedges
- Extra dill fronds and cracked black pepper for garnish
Step-by-Step Instructions
Step 1: Poach the smoked salmon collars gently
Place the smoked salmon collars in a wide, shallow pot or saucepan in a single layer if possible. Add the cold water, white wine, bay leaf, peppercorns, and 1 teaspoon kosher salt. The liquid should just cover or nearly cover the collars; if needed, add a little extra water.
Set the pot over medium heat and slowly bring the liquid up to a very gentle simmer. You should see small bubbles rising, but it should never boil hard. Once it reaches a gentle simmer, reduce the heat to low and cook for 10–12 minutes. The salmon is ready when it looks opaque and easily starts to flake away from the bone but is still moist.
Turn off the heat and let the collars sit in the warm poaching liquid for 5 minutes to relax and stay juicy. Then, using tongs or a slotted spoon, carefully transfer the collars to a plate to cool until they are comfortable to handle.
Step 2: Pick and flake the salmon meat
When the collars are cool enough to touch, use clean hands and a small knife to gently pull the meat from the bones. Discard the bones, cartilage, and any tough fins. You can keep or discard the skin depending on texture and personal preference; for a richer, silkier rillette, include some of the fattier, softer skin, finely chopped.
As you work, check carefully for any small pin bones and remove them. Lightly flake the meat into bite-size pieces, aiming for a mix of small flakes and some larger, luxurious chunks. Place the flaked salmon in a bowl and set aside to cool completely. The meat should be barely warm or at room temperature before you mix it into the butter base.
Step 3: Soften the shallot in butter and oil
In a small skillet, add 2 tablespoons of the softened butter and 1 tablespoon of the olive oil. Set over low heat. When the butter has melted and is gently foaming, add the finely minced shallot and a tiny pinch of salt.
Cook the shallot very gently, stirring often, for 3–4 minutes until it turns translucent and loses its raw bite but does not brown. You want it soft and sweet rather than caramelized, so keep the heat low. When done, remove from the heat and let the mixture cool completely. This helps the shallot flavor melt into the rillette without any harsh raw onion notes.
Step 4: Make the lemony herb butter base
In a medium mixing bowl, add the remaining softened butter (about 6 tablespoons), the crème fraîche, lemon juice, and lemon zest. Use a fork or small spatula to mash and whisk everything together until smooth and creamy.
Stir in the chopped dill, chopped chives (if using), cracked black pepper, and smoked paprika (if using). Start with 1/2 teaspoon of kosher salt, mixing it in thoroughly. Taste the mixture: it should be tangy, buttery, lemony, and lightly seasoned. Remember that the salmon itself is already salty and smoky, so you can adjust the salt later after everything is combined.
Step 5: Fold in the salmon for perfect texture
Add the cooled buttered shallot mixture to the lemon-herb butter base and stir to combine. Then add the flaked salmon collar meat.
Using a spatula or large spoon, gently fold the salmon into the butter mixture. Try not to overwork it; you want a spreadable texture with visible flakes and some chunks of fish, not a paste. Taste and adjust: add more lemon juice for brightness, more cracked pepper for bite, and a pinch or two of extra salt if needed. The rillette should taste slightly more assertive than you think you want, because the flavors will mellow as it chills.
Step 6: Pack, garnish, and chill
Spoon the finished rillette into a small ceramic crock, ramekin, or several small jars. Press down lightly with the back of a spoon to remove any air pockets and to create a relatively smooth surface on top.
Drizzle the remaining 1 tablespoon of olive oil over the surface to create a thin protective layer. Scatter a few dill fronds and an extra pinch of cracked black pepper on top for color and aroma.
Cover tightly with a lid or plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This resting time allows the butter to firm up and all the flavors to meld into a cohesive, silky spread.
Step 7: Serve the rillettes
About 15–20 minutes before serving, take the rillette out of the refrigerator so it can soften slightly and become easily spreadable. Place the crock on a small board or plate surrounded by toasted baguette slices, rustic bread, or sturdy crackers.
Garnish with extra dill, more cracked black pepper, and lemon wedges on the side for squeezing. Invite everyone to spread the smoked salmon collar rillette generously onto warm toast or crackers. The ideal bite will have a rich, smoky, buttery base, bright lemon, and fresh herb notes, with a bit of crunch from the toast.
Pro Tips
- Keep it gentle: Do not boil the collars hard. A very gentle simmer keeps the meat tender, moist, and silky.
- Cool ingredients before mixing: Let both the salmon and the shallot mixture cool before combining; mixing hot ingredients with butter can cause the fat to separate.
- Season at the end: Smoked salmon collars vary in saltiness. Always taste the final mixture and adjust salt, lemon, and pepper only after everything is combined.
- Texture matters: Fold the salmon in gently so you keep some big, luxurious flakes instead of mashing it into a paste.
- Make it ahead: The flavor is better after an overnight rest, so this is a perfect make-ahead dish for entertaining.
Variations
- No-collar option: If you cannot find collars, use 500 g hot-smoked salmon fillet. Skip the poaching step, flake the fish, and start from the shallot step.
- Extra smoky and spicy: Add up to 1/2 teaspoon smoked paprika and a pinch of cayenne or a dash of hot sauce for a deeper, lightly spicy profile.
- Herb garden twist: Swap some of the dill for tarragon, parsley, or chervil, and add a spoonful of finely chopped cornichons or capers for a more briny, bistro-style rillette.
Storage & Make-Ahead
Store the smoked salmon collar rillette covered in the refrigerator for up to 3–4 days. Be sure the surface is well covered (with olive oil, ghee, or a thin extra layer of softened butter) to prevent oxidation and off flavors. For the best texture and flavor, remove the rillette from the fridge 15–20 minutes before serving to let it soften slightly. This recipe is ideal for making a day in advance; the flavors improve as they rest. Do not freeze, as the emulsion of butter and fish can separate and become grainy after thawing.
Nutrition (per serving)
Approximate values per appetizer serving (1 of 8): about 230–260 calories, 19–22 g fat, 8–10 g protein, 1–3 g carbohydrates, 0–1 g fiber, 0–1 g sugar, and 380–520 mg sodium (actual values will vary based on the saltiness and fattiness of your smoked salmon collars, and what you serve alongside).
