Potted salmon rillette

Potted salmon rillette

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(1 ratings)

Prep: 10 mins plus 2 hrs chilling, no cook


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 and extra info

Nutrition: per serving

  • kcal244
  • fat23g
  • saturates14g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein8g
  • salt1.5g
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  • 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
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • lemon wedge



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • few dill sprigs, to decorate (optional)
  • melba toast, crackers or toasted rye bread, and a few leaves, to serve


  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.

  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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
4th Jan, 2015
Is this suitable for freezing?
goodfoodteam's picture
13th Jan, 2015
Hi gillloveschoc, thanks for your question, we'd advise that you don't freeze this recipe as it will alter the texture and it could become grainy and unpleasant. 
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