Salmon rillettes are a delicious salmon spread, almost like a pâté but much chunkier, 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 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.
- 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
- 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 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 Serve the rillettes at room temperature for the best taste and flavour
The rillettes will keep refrigerated for up to two days
They can be frozen, well-wrapped, for up to two months
With five serving compartments all in one tray, these porcelain serving dishes are just the right size for spreads, pâtés, olives, pickles, fruit slices, snacks or an assortment of sauces, dips and condiments.
The large disc at the bottom can also be used as a separate serving tray or sharing plate. Absolutely perfect for hangouts with friends and family and versatile enough for any occasion.