Salmon Rillettes with Oreganato


1 cup of water
1 cup of white wine
1 Tablespoon minced shallot
1 lb. of skinless salmon fillet - cut into 1-inch pieces
3 ounces smoked salmon
½ a cup of mayonnaise
1 Tablespoon of lemon juice
1 Tablespoon of Melina's Oreganato 
¼ teaspoon of salt
¼ teaspoon of white pepper
1 French baguette – sliced & grilled

salmon-rillettesBring the water, wine, and shallot to a boil and then drop the heat to low; add the salmon. Poach the salmon for 5 minutes and the remove to a paper towel using a slotted spoon. Strain the poaching liquid through a strainer and save the shallots.

Cover and chill the salmon and shallots for
1 hour.

Using a large bowl, combine the smoked salmon, mayonnaise and lemon juice to the salmon and shallot. Mix lightly until the mixture
is combined.

Drizzle with Melina's Oreganato. Add the salt and pepper and serve alongside the toasted French baguette.



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Recipes by Chef Daniel Norton

Chef Daniel is a dynamic young chef, graduate of Cordon Blue San Francisco. He is the owner of, a culinary blog and is the Corporate Chef with the tech start-up, MemSQL.

Daniel sees food and people in harmony. He seeks to empower each and every one of us by introducing us to the culinary delights that he is so passionate about and thus combining his love for food with his love for people.

To read his full bio, please visit

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