Salmon rillettes

  • serves 8
  • Easy

Easy idea for smoked salmon. French rillettes is a classic dinner-party dish, often served as a starter. This recipe uses both smoked fish and salmon and is delicious served with sourdough bread on the side. Serve in mini-Kilner jars from cookshops for a gastropub touch.



  • shallots 2, finely chopped
  • butter 150g
  • skinless salmon fillet 300g, cut into chunks
  • lemon 1, zested and juiced
  • smoked salmon 150g, finely chopped
  • small capers 1 tbsp, rinsed
  • dill a small bunch, chopped
  • sourdough toast to serve


  • Step 1

    Cook the shallots in all of the butter, but don’t let them brown. Add the salmon fillet and lemon zest and cook for 3 minutes, or until the salmon is just cooked, turning the pieces in the butter. Roughly fork through the cooked salmon to break it up and then add the remaining ingredients and season.

  • Step 2

    Fold thoroughly and spoon into individual Kilner jars or ramekins. Level the tops and chill. Remove from the fridge 15 minutes before serving. You can make it up to 2 days ahead.

Nutritional Information

  • Kcals 235
  • Carbs 0.3g
  • Protein 12.6g
  • Fat 20.4g
  • Salt 1.39g
  • Fibre 0.1g