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.
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!
Cal: 72 - Protein: 10.4g - Fat: 2.8g - Carbs: 0.5g - Sugar: 0.3g
WW Old Points: 2 pts - Points+: 2 pts
- 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
- 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.
- 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.
- Transfer to a jar and serve on toasts.
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.
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