Potted salmon rillette

Potted salmon rillette

  • Rating: 5 out of 5.1 rating
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • plus 2 hrs chilling, no cook
  • Easy
  • Serves 4

This delicious starter is similar to a pâté, made with smoked salmon, cream cheese and horseradish for a kick - serve on crackers or toast

Nutrition: per serving
NutrientUnit
kcal244
fat23g
saturates14g
carbs1g
sugars1g
fibre0g
protein8g
salt1.5g
Advertisement

Ingredients

  • 100g cream cheese
  • 100g crème fraîche , soured cream, double or whipping cream – or a mixture of all your leftovers
  • 100g smoked salmon trimmings, half diced, plus extra to decorate (optional)
  • 2-3 tsp creamed horseradish
  • lemon wedge
  • few dill sprigs, to decorate (optional)
  • melba toast , crackers or toasted rye bread, and a few leaves, to serve

Method

  • STEP 1

    Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.

  • STEP 2

    Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content