Salmon Rillettes
Salmon Rillettes



  • 500ml white wine
  • 400g salmon fillet, skin and bones removed
  • 120g smoked salmon
  • 250ml double cream
  • 2 finely chopped shallots
  • 2 tbsp chopped dill
  • Crackers, to serve
  • Bring the wine to a simmer in a pan and add the salmon fillet. Poach for 8 mins, adding the smoked salmon halfway through the cooking time. Remove to a plate with a slotted spoon and discard the poaching liquid, then leave the salmon to cool before flaking with a fork.
  • Whisk the cream in a bowl until soft peaks are achieved. Stir in the shallots, salmon and dill, then divide into 6 ramekins. Chill until ready to serve, then enjoy with crackers and crudites.
25 mins
6 serving

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