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Salmon Rillette


Sometimes when I have friends over and we are making our way through a bottle of champagne, I find myself thinking that we should be eating something – but conversation amongst good friends often gets the better of me and another couple of glasses and a sore head later I remember I was meant to make my salmon rillette. Yes, it would have been a whole lot better if I had.


Very nice to have on hand for visitors and best served with a crusty baguette or a toasted rye and of course a nice champagne or white wine.

1 litre fish stock
300grams/10.6 ounces salmon fillet
150grams/5.3 ounces smoked salmon, chopped into very small pieces
100ml crème fraiche
½ bunch dill, chopped
½ bunch chives , chopped
Pinch cayenne pepper
Grated zest of 1 lemon
1 teaspoon grated horseradish
2 teaspoons capers, roughly chopped

Bring stock to boil and season. Place in a large bowl over the salmon fillet and cover with plastic film.  Leave for 30 minutes to poach.  Remove the skin from the salmon and break apart gently with a fork.

Mix all other ingredients together and then fold through the flaked salmon.  It will last in the fridge for 4 days.

Notes: I have made this with Horseradish Sauce when I have not had fresh horseradish at hand, using the same quantity – 1 teaspoon.


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