For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Rillet de Salmão

Salmon rillettes

Rillet de Salmão

Salmon rillettes

Course Starters
Alaska Product Smoked Wild Salmon
Servings 8


  • 4000 g Alaska smoked salmon chopped
  • 4000 g Alaska fresh salmon fillet
  • 8 grated lemon rind
  • 520 cl liquid cream
  • 800 g softened butter
  • 40 g aromatic herbs to taste
  • 16 g salt
  • 16 g pepper


  • Boil the Alaska salmon fillet in just enough stock.
  • When done, reserve a little stock and flake the salmon into little pieces.
  • Mix with the smoked Alaska salmon, season with salt and pepper, and add the grated lemon rind, cream and aromatic herbs.
  • Mix all together carefully.
  • Finally add the softened butter.
  • Mix carefully, pour the mixture into a suitable container, pressing down so that no air pockets are trapped in it and the texture is uniform.
  • Store in the refrigerator so that it acquires consistency and firmness.
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