Salmon Rillettes

Traditionally made from Pork, rillettes are a rich pate. Here is a summery light alternative, which if served with salad makes a delightful lunch or alternatively serve as a starter.

Category:  Starters & Salads  - 


For 2 people


  • 400 g salmon fillet, skin on and boned
  • and juice of 1 small lemon
  • bunch chives, snipped - about 1 tablespoon
  • 2 tbs creme fraiche
  • pepper

Salmon Rillettes Directions

  2. 1. Remove any bones or pinbones from the salmon fillet.

    2. Lighly oil a steamer pan (or line it with kitchen parchment) and steam the fillet for about 8 – 10 minutes until the salmon is cooked – some prefer medium-cooked but I normally leave it for the full 10 minutes until the flesh turns from opaque to firm.

    3. Allowing the fish to cool a little, gently flake the meat away from the skin with the point of a sharp knife.

    4. Place the flaked salmon into a medium sized mixing bowl, pounding with a fork. Add the finely chopped lemon zest and juice, the crème fraiche and a little white pepper to taste. Pound again to a rough paste.

    Scrape into a serving dish and chill.