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Cod rillette with mustard, smoked paprika, tobiko and green onions

Tapas, Salted

Delicate fish preparation on top of a golden roasted crouton.


Recipe for Tapas


0.50 Unit(s)
15 Ml
Olive oil
3 Turn(s)
Fresh ground black pepper

Fish riellette

50 Gr
Salmon filet
100 Gr
White flesh fish
0.50 Unit(s)
French shallot
15 Ml
5 Ml
Grainy mustard
12 Sprig(s)
0.50 Unit(s)
25 Gr
Cream cheese
1 Pinch(es)
Smoked paprika
1 Unit(s)


50 Gr
Tobiko eggs
  • Salt and pepper

Preparation time: 20.00 min

Preheat your four at 425.00 °F

  • Preparation
    Finely chop the shallots, the green onion, the chives and zest rind off the lemon. Remove the excess liquid from the capers.
  • Fish riellette
    Season the fish and place on a baking pan in the oven with a drizzle of olive oil. Cook in the oven for 10 minutes and let it cool before mixing with the other ingredients.In a separate bowl, mix the cream cheese, mustard, shallots, green onion, smoked paprika, lemon zest and juice. Season with salt and pepper and mix until it becomes soft and creamy.Add the cooled fish and mix delicately to keep some of the flakes intact and get a better textured product at the end.
  • Croutons
    Slice the baguette on a bias to obtain slices approximately 1 cm thick. Place them on a baking sheet and drizzle with olive oil, salt and pepper.Cook for 10 minutes in the oven until they are crispy and golden.
  • To serve
    On top of the croutons, add a dollop (quenelle) of rillettes. Top with a sliver of chive and the tobiko.
You can change the type of fish by any other seasonal or fresh fish. Try to stay away from the oiler fishes as they tend to make the preparation fatty.

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