I discovered this dish on Epicurious when I was living in Paris. It’s the simplest thing to make but it brings me so much joy every time I make it. Could be because of all the joyful colors.

This makes for a great party dish. Something you can prepare ahead of time and keep chilled. It can keep for days and it’s a great way to use some of the leftovers in your fridge. For example, I am a big Bloody Mary fan, and any self respecting Bloody Mary has to have a celery stalk, but I am always left with 2/3 of the celery I bought and never know what to do with them. This recipe and chicken soup are my go to celery recipes.

Smoked Fish Rillettes

  • Servings: 4-6
  • Difficulty: easy
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  • Smoked fish, you can use Haddock, Trout, Mackerel or any smoked fish of your liking
  • 1 Leek
  • 2 Carrots
  • 2 Celery stalks
  • 8-10 Radishes
  • Sour Cream or Mascarpone
  • Dill
  • Juice of half a Lemon
  • Salt & Pepper


  1. Cut the leek, carrots, celery, and radished into really thin slices. I like to use a Mandoline, a kitchen tool I discovered when I lived in Paris. Keep a few slices of each for the decoration.
  2. Shred the fish in a plate, add the lemon juice, then add both over the vegetable mix, along with the sour cream and chopped dill. Salt & Pepper to taste.
  3. Mix really well (don’t forget to taste and adjust the seasoning). Flatten the surface and decorate the top with the slices of carrots, leaks, and celery that you set apart.
  4. Chill for an hour (or a day).
  5. Serve with Rye Crackers. My faves are the Regular Wasa crackers.