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Salmon rillettes recipe
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your picnic with salmon rillettes - ideal for a cozy riverside gathering on a sunny autumn day.
Ingredients:
  • 2 Salmon Skin On Portions
  • 100g smoked salmon, finely chopped
  • 2 cornichons, finely chopped
  • 20.00 ml drained baby capers
  • 1 shallot, finely chopped
  • 39.60 gm whole egg mayonnaise
  • 18.80 gm sour cream
  • 2 tsp horseradish cream
  • 5.90 gm Dijon mustard
  • 20.00 ml finely chopped chives
  • 20.00 ml chopped dill
  • Sliced Mini Pane Di Casa bread, toasted, to serve
Instructions:
  • Steam fresh salmon over gently simmering water until it is just cooked through, about 5 minutes.
  • Peel off and discard the skin from the salmon, then place it in a bowl. Flake the salmon into small pieces. Add smoked salmon, cornichon, capers, shallot, mayonnaise, sour cream, horseradish cream, mustard, chives, and dill. Season to taste. Transfer the mixture to a serving dish, cover with plastic wrap, and chill in the fridge for 2 hours.
  • Enjoy with freshly baked bread or refrigerate for maximum freshness for up to 48 hours.

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