Salmon Riyet

Salmon Riyet


  1. chilled salmon 250 g
  2. smoked salmon 100 g
  3. onion 2 pcs.
  4. petiole celery 2 stalks
  5. parsley to taste
  6. bay leaf 2 pcs.
  7. black peas 1 tsp
  8. water 750 ml
  9. dry white wine 240 ml
  10. sour cream 25% 1 tbsp
  11. lemon juice 1/2 tbsp
  12. olive oil 1 tbsp
  13. smoked paprika 1/4 tsp
  14. salt to taste
  15. ground black pepper to taste
  • Main Ingredients
  • Serving 4 servings
  • World CuisineFrench Cuisine


pan, cutting board, bowl


Pepper fillet of fresh fish, salt and leave for 10 minutes. Put the chopped onion, celery stalks, several sprigs of parsley, bay leaf, peppercorns and dried mint in a saucepan. Add water, wine and boil for 25 minutes. Then reduce the heat, put fresh fish in the broth and cook it for 5 minutes. Remove the pan from the heat. Let’s leave the fish in the broth for 10 minutes.

In the meantime, chop the onion and fry it in butter.

We take out the stewed fish from the broth, let it drain, cool and grind it with a fork. We chop quite finely 100 g of smoked fish.

Combine the steamed and smoked fish with the fried onions. Add sour cream, olive oil, lemon juice, salt and smoked paprika. Mix everything thoroughly. Now riet can be served or transferred to a sterile jar and stored in the refrigerator for up to 3 days.