Cod and smoked halibut rillettes Recipe

A smooth pate mad from cod and smoked halibut, perfect as a light starter or as a canape topping

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(16 votes) 4.3/5

Les ingrédients

Pour people
  • Water : 1500 ml
  • Carrot(s) : 2 whole
  • Unsalted butter : 25 g
  • Bay leaf (-ves) : 1 whole
  • Onion(s) : 2 whole
  • Fine salt : 3 pinch(es)
  • Fresh thyme : 1 sprig
  • Double cream : 60 ml
  • Cod meat : 300 g
  • Slice(s) of smoked halibut : 3 whole


  • ETAPE 1

    Place the cod meat, thyme and the bay leaf in a pan of water and bring to the boil until the fish is cooked. Strain and remove the thyme and the bay leaf.

  • ETAPE 2

    Peel the carrot, cut in half lengthways and then cut into small cubes. Place in a pan of slightly salted water and cook until tender.

  • ETAPE 3

    Peel and dice the onion. Fry in olive oil until soft.

  • ETAPE 4

    Place the cod in a blender with the smoked halibut, cooked carrot and onion, butter and the cream. Blitz until smooth. Check the seasoning, transfer to a mould and place in the fridge to set.

  • ETAPE 5

    Once well set, slice into individual starter portions and serve with crackers or bread.

Chef's tip

«This recipe also works well as a topping for small canapes. It can also be made with most other types of fish - try out different combinations to find your favourite.»

Your comments