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Float Your Boat with Salmon Rillettes




Float Your Boat | You get crunchy and creamy, and loads of omega’s in each boat! You can’t refill these boats fast enough. You can go in many directions with this recipe once it’s made. Stretching it at a party is fun. As an alternative to plating them in romaine boats. You can turn this into a party snack and top cucumber rounds. I often use smoked salmon for that little bit of smoky flavor.

Float Your Boat” is not just a catchy phrase but an invitation to culinary delight. Offering a combination of textures and flavors that will set your taste buds sailing. This dish offers a harmonious blend of crunchiness and creaminess, perfectly balanced to create an unforgettable taste experience.

The star of this recipe is undeniably the omega-rich ingredient. Omega-3 fatty acids, abundant in this dish, are known for their numerous health benefits. They promote heart health, boost brain function, and reduce inflammation. So, each delicious bite not only tantalizes your palate but also contributes to your overall well-being.

One of the remarkable aspects of “Float Your Boat” is its versatility. Once you’ve prepared the base, you can take it in various culinary directions to suit your preferences and the occasion. If you’re hosting a party, you can transform these delectable bites into a delightful party snack by placing them atop crisp cucumber rounds. This variation offers a refreshing twist and allows your guests to savor the flavors in bite-sized portions.

The option of using smoked salmon adds a layer of complexity to the dish, introducing a subtle smoky flavor that complements the creamy elements. It’s a testament to how a simple change in ingredients can elevate a dish to a whole new level of gourmet sophistication.

Salmon pate in romaine boats

Float Your Boat with Salmon Rillettes

Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Brunch, Party, Salad
Cuisine North American
Servings 8
Calories 82 kcal


  • 8 oz salmon skin removed
  • 4 tbs lite mayo
  • 1 tbs sour cream
  • 2 tbs capers drained
  • 1 lemon squeeze juice
  • 1 oz dill chopped
  • 2 heads romaine lettuce washed and leaves separated


  • Steam or poach 8 oz salmon on med heat for five minutes; remove, let cool on plate.
  • If you bought skin, simply pull the fish off the skin and crumble it into a bowl
  • Mix all the ingredients with the salmon very well so you have a smooth yet still a bit chunky consistency. Save some dill for garnish
  • Place a tablespoon of rillettes in each romaine lettuce boat using smaller romaine leaves. You can opt for larger romaine pieces and serve as a centerpiece to share.
  • Arrange on platter and sprinkle with dill


Calories: 82kcal | Carbohydrates: 8g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 576mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13931IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg


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