Ham hock rillettes with pistachio salt

Recipe from Topfood
Ham hock rillettes with pistachio salt
Cooking time: 5 h.
Servings 8
Delicious toast with tuna, even a child will not resist! Getting ready is very easy and simple. You just need to knead the tuna meat with a fork and put it on toast.


  • Smoked ham hocks
    2 pcs.
  • Coriander seeds
    1 tsp.
  • Black peppercorns
    1 tsp.
  • Bay leaf
    1 pcs.
  • Onion, peeled and chopped
    0,5 pcs.
  • Carrot, peeled and chopped
    1 pcs.
  • Celery, chopped
    2 stalks
  • Salted butter
    2 tbsp.
  • Olive oil
    8 tsp.
  • Salt, spices
    to taste

Nutrition facts per serving

  • Calories

    488 kcal

  • Protein

    46 g

  • Fat

    33 g

  • Carbohydrates

    2 g


  • Wash the ham hocks, put them in a large pan and cover with cold water. Add the coriander seeds, black peppercorns, bay leaf, onion, carrot, celery and chives. Cover with a lid and simmer the ham for 3-4 hours, or until the meat comes away from the bone.

  • Remove the ham from the poaching liquid with a slotted spoon and leave until it’s cool enough to handle. Once cooled, remove the skin from the ham and, with clean hands, shred the meat into small chunks. 

  • Mix the butter, parsley and thyme in a bowl, then add the shredded ham, and season with salt and pepper. Pack the mixture into a sealable container, smoothing over the surface. Cover and leave in the fridge overnight.

  • Toast the pistachios in a pan over a medium heat until golden, then grind them in a small blender with a pinch of sea salt flakes.


  • To serve, leave the rillettes out of the fridge for 20 minutes, to soften, then heap a spoonful each onto plates and sprinkle the pistachio salt on top. Serve with toasted crusty bread, drizzled with a little olive oil.

Bon Appetit!

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