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Fresh & smoked salmon rillettes

Fresh & smoked salmon rillettes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal339
fat26g
saturates13g
carbs3g
sugars3g
fibre1g
protein17g
salt0.8g
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Ingredients

  • 150ml vermouth
  • ½ onion , sliced
  • 2 tbsp lemon juice , plus a squeeze
  • small bunch parsley , stalks only (use the leaves below)
  • 8 black peppercorns
  • 280g salmon fillet
  • 125g smoked salmon , cut into small shreds
  • 30g butter , melted
  • 1 tbsp chopped chervil (or chives if you can't get chervil)
  • rye bread and chicory leaves, to serve (optional)

For the caper crème fraîche

  • 200g crème fraîche
  • 2 tbsp finely chopped parsley and chives
  • 2 tbsp capers , rinsed of salt or brine
  • 1 small shallot , finely chopped
  • 1 tbsp extra virgin olive oil
  • lemon juice , to taste

Method

  • STEP 1

    Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.

  • STEP 2

    Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).

  • STEP 3

    Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory – its bitterness is very good against the richness of the salmon – the caper crème fraîche and some rye bread, if you like.

Goes well with

Recipe from Good Food magazine, December 2016

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