Salmon rillettes are a delicious salmon spread, almost like a paté but much thicker, made using fresh and smoked salmon. Traditional rillettes were made with long, slow-cooked meat from pork, rabbit or goose and then shredded and mashed with fat to produce a spread.
These rillettes are really easy to make and are a very welcome meal for any time of the day, either as a starter or on its own with a good crusty bread or as a light meal at lunchtime. It’s also a great option for attractive hors d’oeuvres at a party or special gathering.
Salmon Rillettes
Servings: 2-4 Time: 3 hours Difficulty: Easy
Ingredients
- 2 salmon fillet portions with skin
- 100g smoked salmon, finely chopped
- 2 cornichons, finely chopped
- 1 tablespoon drained capers
- 1 shallot, finely chopped
- 2 tablespoons whole egg mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons horseradish cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chives, finely chopped
- 1 tablespoon dill, chopped
- Fresh crusty bread to serve
Method
- Place fresh salmon in a steamer over a saucepan of simmering water
- Cover and cook for 5 minutes or until salmon is just cooked through
- Remove and discard the skin from the salmon
- In a bowl, flake the salmon into small pieces
- Stir in the smoked salmon, cornichons, capers, shallots, mayonnaise, sour cream, mustard, chives and dill
- Cover with plastic wrap and place in the fridge for 2 hours to chill
- Serve with thinly-sliced onions, thinly-sliced cucumber and lemon wedges
