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Smoked Bluefish Rillettes

posted in: Bluefish, Smoked 0

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  • 2 pounds smoked* local bluefish; picked; skinned; and blood line removed
  • 2 tablespoons extra virgin olive oil
  • 1/2 bulb fennel, diced small
  • 1 stalk celery, diced small
  • 2 shallots, diced small
  • 1 clove garlic, minced
  • 1 teaspoon sweet paprika
  • 1/8 teaspoon high quality saffron
  • 1 bouquet garni of bay leaf; parsley; thyme; tarragon
  • 2 tablespoons sour cream
  • juice from one lemon
  • fine sea salt
Servings: 8

  1. Heat the olive oil in a sauté pan over medium heat. Add all the vegetables, spices and bouquet garni.
  2. Season with fine sea salt and cover, sweating out the vegetables until tender, approximately 5-8 minutes
  3. Remove bouquet garni and transfer the remaining ingredients to a blender.Blend on high speed until smooth.
  4. Let cool and mix in the sour cream. Add as desired to the picked smoked bluefish. Finish with some lemon juice.
  5. Serve with baguette or crackers.

Estimated Nutrient Breakdown:

Calories: 1,533.80
Weight: 1,233.71g
Total Fat: 71.01g
Saturated Fat: 14.97g
Trans-Fat: 0.00g
Monounsaturated Fat: 37.31g
Polyunsaturated Fat: 13.11g
Protein: 186.97g

Cholesterol: 547.72g
Sodium: 2,855.66g
Calcium: 205.22g
Magnesium: 348.38g
Potassium: 4,292.74g
Iron: 7.22g
Zink: 8.18g
Phosphorus: 2,212.50

Vit A: 1,236.83
Vit B1: 0.64
Vit B2: 0.87
Vit B3: 55.15
Vit B6: 4.16
Vit B12: 48.96
Vit D: 3.36
Vit E: 3.36
Vit K1: 83.19


Caution: Sulfites,FODMAP
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: These recipes are elegant!!

Author: Food Republic
Tags: Wild Food Box,,Low-Carb

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