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Eric Ripert's Fresh and Smoked Salmon Rillettes
Questlove's Air-Fried Chicken Burgers + Chocolate Chili + Plantains Two Ways + Smoked Salmon Rillettes + Ginger Beer
Nathan Congleton / TODAY
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(7 rated)

Chef Ripert is one of the nicest people I know, and the dish he made reflects the niceness. It's convivial and convenient, conducive to eating while you move around and talk to other people. It's like friendliness in food form. They're perfect with pre-dinner champagne or cocktails.


    • One 750-milliliter bottle dry white wine
    • 2 shallots, roughly chopped
    • 2 teaspoons salt, divided, plus more to taste
    • 2 pounds salmon fillets, fat trimmed, cut into 1-inch cubes
    • 6 ounces smoked salmon, cut into small dice
    • 1/4 cup freshly squeezed lemon juice
    • 1 cup mayonnaise
    • Freshly ground black pepper
    • 2 tablespoons thinly sliced fresh chives
    • Toasted sourdough or a fresh baguette, sliced


1. Combine the wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil over medium heat. Lower the heat so it is at a lively simmer and add the fresh salmon. Poach for 40 seconds. Drain in a sieve, discarding the poaching liquid. Place the salmon in a large bowl and refrigerate until cold, about 30 minutes.

2. Add the smoked salmon to the bowl with the poached salmon and use the side of a wooden spoon to gently break up the salmon pieces. Stir in the lemon juice, mayonnaise, the remaining 1 teaspoon salt and pepper to taste. Add the chives, taste, and add more salt if needed. Cover and keep chilled until ready to serve.

3. Transfer the rillette to a serving bowl and serve with toasted bread slices.

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