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Salmon Rillette

Featured by Heritance Wines in the Gold Wine Club.
Salmon Rillette


The perfect light snack that is packed full of delicious flavor! Great on crackers, toasted baguette and more. Pair it with the Hesitance Wines Sauvignon Blanc.

Yield: 2
Prep Time: 30 Minutes
Cook Time: 25 Minutes


• 8 oz. smoked salmon, small dice
• 2 Tbs. mayonnaise
• 1 Tbs. mascarpone cheese
• 1 lemon, juiced
• 1 ½ lemon, zested
• ¼ cup capers, minced
• 1 tsp. caper juice
• 2 Tbs. shallots, finely minced
• ¼ cup fresh chives, minced
• ½ tsp. kosher salt
• ¼ tsp. black pepper, freshly ground

Salmon Poaching Ingredients:
• 3 ribs celery
• ½ onion, medium-julienne cut
• 2 carrots, cut in half lengthwise
• 1 ¼ lb. salmon filet, skinless (3 filets)
• 1 tsp. kosher salt
• ¼ tsp. black pepper, freshly ground
• 3 Tbs. butter, room temperature (place 1 Tbs. atop each salmon filet after seasoning with salt & pepper)
• 3 lemon slices, ¼” thickness
• 1 cup Heritance Sauvignon Blanc
• ½ cup water


Preheat oven to 400 degrees. Place a large baking dish atop the stove. Line the bottom of the dish with celery, onions and carrot. Place the seasoned salmon filets on top of the vegetables; spread the butter evenly on top of each salmon filet. Place the lemon slice in the center of the salmon filet. Add the wine and water to the baking dish, turn heat to high, and bring the liquid to a simmer. Once at a simmer, cover with lid or aluminum foil and place in oven to poach. Cook to med-rare, about 6-8 min.

Immediately remove from the oven, remove cover and allow the salmon to cool to touch. Remove the salmon from the baking dish; strain the poaching liquid into a small saucepot. Reduce this liquid by 50%. Once the cooking liquid is reduced, remove from heat and cool to room temp. and reserve for final assembly. (Discard the poaching vegetables)

Remove any pin bones from the salmon and break the fish up into medium-size chunks into a large mixing bowl. Add the smoked salmon and fold together. Then fold in the mayonnaise, mascarpone cheese, lemon juice, lemon zest, capers with juice, shallots, chives, and the reserved poaching liquid. Mix gently to ensure the poached salmon chunks are not turned into mush; season with salt & pepper. Once all ingredients are incorporated, taste and adjust seasonings if necessary. Refrigerate immediately.

Serve atop a sliced baguette, fresh vegetables, or on your favorite crackers.

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