Skinny Salmon Rillettes (aka salmon spread)

Skinny Salmon Rillettes (aka salmon spread) - notenoughcinnamon.com

Hi friends! I’m on vacation in Europe in June so I decided to share recipes on the blog that are inspired by the places I’m visiting. I’m in Cherbourg, Normandy since last Tuesday. My father and step-mother live there now with my 5-month old twin sister and brother. Later this week, my sisters, niece and nephew joined us and Solal arrived this weekend too. I was so happy to have all my father’s side family together! I don’t get to see them often so it really was a precious time.

Skinny Salmon Rillettes (aka salmon spread) - notenoughcinnamon.com

The recipe I’m sharing today is inspired by my step-mother’s parents mackerel rillettes that I love. They make it using fresh fish they just caught in the sea! So fresh and delicious!
If you’re not familiar with it, rillettes are basically a sort of French pâté or spread made with meat or fish (traditionally pork and goose). For my version of fish rillettes I used a combo of fresh and smoked salmon. Salmon rillettes are usually made with creme fraiche but I used Greek yogurt instead to make it lighter. The recipe is pretty simple but the result is very tasty. It’s perfect for summer entertaining!

Skinny Salmon Rillettes (aka salmon spread) - notenoughcinnamon.com

Skinny Salmon Rillettes (Salmon Spread)

51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 1.5 cups

Serving Size: 4 tbsp (bread not included in nutrition facts)

Skinny Salmon Rillettes (Salmon Spread)

Cal: 72 - Protein: 10.4g - Fat: 2.8g - Carbs: 0.5g - Sugar: 0.3g
WW Old Points: 2 pts - Points+: 2 pts

Ingredients

  • 7 oz / 200 g skinless salmon filets
  • 3.5 oz / 100 g smoked salmon, roughly chopped
  • 3 tbsp fat free Greek yogurt
  • 1/2 tsp lemon juice
  • 1 heaped tbsp shallot, finely minced (about 1/4 of a medium shallot)
  • salt and freshly cracked pepper, to taste
  • 1 heaped tbsp fresh chives, finely minced
  • French baguette or sourdough, sliced and toasted, to serve

Directions

  1. Place salmon fillets in a skillet and cover with water. Bring to a simmer and cook 2 minutes or until cooked through. Remove from skillet using a slotted spoon and transfer to a bowl. Flake into pieces and let cool a little.
  2. In the bowl of your food processor, combine salmon flakes, smoked salmon, Greek yogurt, lemon juice and shallots. Season with salt and pepper. Process until chopped and well combined. Add chives and pulse just a few seconds until combined. Adjust seasoning if needed.
  3. Transfer to a jar and serve on toasts.

Notes

You can serve these rillettes right away but the flavors will develop even more if you let them sit in the fridge for a few hours.
If you want to keep it low carb, you can spread the rillettes on cucumber slices.

http://notenoughcinnamon.com/2014/06/09/skinny-salmon-rillettes/

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posted in Gluten free, Low carb, Meatless Monday, Paleo/Primal, Primal, Recipes, Seafood, Spread, Summer Recipes, Under 300 cal,

3 Comments

  • Susan says:

    This recipe reminds me of the sardine spread my Hungarian grandmother used to make. I never knew how she made it, but when I read this recipe, it sounds like it would taste pretty similar. Definitely worth trying. I hope you continue to have a wonderful vacation.

  • Dana says:

    Marie, your “Skinny Salmon Rillettes (aka salmon spread)” sound really delicious! I love salmon and I’m always looking for a light snack to have after a run. This definitely fits the bill. Thank you for a great low calorie snack, can’t wait to try it!
    Dana recently posted…RUSHFIT What Is It?My Profile

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