Smoked, and Fresh Salmon Rillettes
  • 1

    Poach the salmon in the cream with the thyme and aniseed for 10 minutes over a low heat. Leave to cool in the cream.

  • 2

    When cool, put into a bowl and break the salmon into small pieces with a fork. Add the softened butter.

  • 3

    Add a little of the cold poaching cream, until the mixture is spreadable. Add the chopped fennel, the chopped pulp of the preserved lemon and the olive oil.

  • 4

    Season with the fleur de sel and some black pepper. Cut the smoked salmon into strips, place a quenelle of the cooked salmon mixture on each and roll up.

  • 5

    Decorate with a little sesame.

  • It’s ready!


from the chef

Wine pairings

The dominant rich texture of the salmon will be livened by a white or rosé Coteaux Bourguignons wine.

The perfect



Tasting tip

  • Serves4 people
  • Preparation time15 min


  • 4 slices of smoked salmon
  • 300g fresh salmon
  • A pinch of whole green aniseed
  • 40g salted butter
  • 15cl full fat pouring cream
  • 1 sprig of thyme
  • ½ a preserved lemon
  • Fresh dill
  • 1 dessertspoonful olive oil
  • Fleur de sel
  • Black or golden sesame