Salmon, peach and chives rillette

Savoury recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Salmon, peach and chives rillette


    • Ambient fruit purée 100% : Yellow peach - 130ml
    • Salmon - 350g
    • Shallot - 1/2
    • Chives (finely chopped)
    • Pepper
    • Salt

    Steam the fresh salmon fillets without their skin for 10 min. Finely slice the shallot and chop the chives. In a bowl, crumble the salmon, add the shallots, chives and peach puree. Add salt and pepper and mix together. Check the seasoning and add salt, pepper and peach puree if necessary. Fill the shot glasses and put in the refrigerator. Serve chilled with a lamb’s lettuce salad and toast.


    Dairy-free, light and tasty, this rillette can be prepared the day before.

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