Salmon Rillettes with Lemon, Capers & Dill
A chunky salmon spread for crackers and toast
These rillettes combine gently poached salmon with chopped Nova lox, butter and crème fraîche. Mix with a fork to keep some flakes intact. Lemon, capers and dill add seasoning without turning the spread into a smooth pâté.
Use boneless portions cut from fresh king salmon fillets. These are a king salmon option, not a claim that every king salmon product is Ora King. If you choose dry-aged Ora King, check the selected format and allow for filleting and portioning.
Ingredients for six to eight appetizer servings
- 8 oz uncooked boneless salmon fillet, skin removed
- 4 oz Coho Salmon Nova Lox, chopped
- 2 cups water and ½ cup dry white wine, or additional water
- 5 peppercorns, 1 bay leaf, 3 lemon slices and 1 dill sprig
- 3 tbsp unsalted butter, softened
- 2 tbsp crème fraîche or sour cream
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp drained, chopped capers
- 2 tbsp chopped dill or chives
- Black pepper and salt to taste
Poach, chill and mix
- Bring the water, wine or extra water, peppercorns, bay leaf, lemon and dill to a gentle simmer in a small saucepan. Add the uncooked salmon. Begin checking after about 5 minutes and continue until the thickest part reaches 145°F.
- Transfer to a shallow clean container and refrigerate promptly. Let the fish become cold before mixing it with the butter; do not leave it on the counter to cool completely.
- Flake the cold cooked salmon into a bowl. Add the chopped lox, softened butter, crème fraîche, mustard, lemon juice and capers. Fold and lightly mash with a fork.
- Add the herbs and pepper. Taste before adding salt because the lox and capers already contribute it.
- Cover and refrigerate until firm enough to spread. Serve a small bowl with toasted baguette, rye crackers, cucumber rounds or endive leaves; keep the remaining spread chilled.
Adjusting the flavor
Add a little lemon zest, a teaspoon of prepared horseradish or a few drops of hot sauce if desired. For a version without smoked fish, replace the lox with another 4 oz of salmon cooked to 145°F and chilled. The flavor will be milder; adjust seasoning after mixing.
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Serving and storage
This is a refrigerated appetizer, not a preserved jarred product. Follow the shortest remaining storage limit of its ingredients and the lox package’s after-opening directions. Keep it cold until serving. FDA advises higher-risk groups to avoid refrigerated smoked seafood unless used in a cooked recipe; the lox in this version is folded in cold.
For a larger menu, use our salmon dinner-party plan or browse smoked salmon appetizers.
Choose cuts in the Salmon collection, part of our Fish catalog.
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