Dining In 1 minute 26 December 2022

Recipe: Salmon Rillettes from Three Star Le Bernardin

From the team at Three Star Le Bernardin in New York comes this salmon rillettes recipe.

On the menu at chef Eric Ripert's Three Star Le Bernardin in New York are many dishes difficult to recreate in a home kitchen, but salmon rillettes is not one of them. Go to your local bakery and get a good baguette, then put together this fairly easy recipe for apéro. Presented in partnership with Gaggenau.

Salmon Rillettes
Serves 6


  • 2 cups dry white wine
  • 1 tbsp minced shallots
  • 1 lb fresh boneless skinless salmon fillet, cut into 1-inch pieces
  • 3 oz smoked salmon, diced
  • 2 tbsp thinly sliced fresh chives
  • ½ cup mayonnaise (recipe below)
  • 3 tbsp fresh lemon juice
  • Fine sea salt and freshly ground white pepper
  • Toasted baguette slices


  • Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.
  • Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl. Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined –do not over mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.


Yields 1/2 cup


  • 1 egg yolk
  • ½ teaspoon Dijon mustard
  • ½ teaspoon red wine vinegar
  • ½ teaspoon fresh lemon juice
  • Fine sea salt and freshly ground white pepper to taste
  • ½ cup canola oil


  • Combine the egg yolks, mustard, vinegar and lemon juice in a small bowl. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.
  • Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and comes together as a thick emulsion. Transfer to a tightly sealed container and store under refrigeration for up to one week.

Le Bernardin chef Eric Ripert
© Nigel Parry/Le Bernardin

Hero image © Daniel Krieger/Le Bernardin


Presented in partnership with Gaggenau

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