Name: Classic French salmon rillette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 1 cup dry vermouth; 1 lemon, thinly sliced; 1 sprig fresh bay leaves; 300g skinless salmon fillet, cut into 4cm pieces; 60g unsalted butter, softened; 150g hot smoked salmon, flaked; 6 white anchovy fillets, finely chopped; 2 tbsp each chopped chervil and chives; 2 tbsp crème fraîche; Extra chervil leaves, to serve; Crispbread, cornichons and endive leaves, to serve

Classic French salmon rillette

Bring a little French flair to your next dinner party with this simple salmon rillette.

A side serving of salmon rillette with crackers.

Serves 4 as a starter

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Inspired by the simple but flavourful recipes of the French bistro, salmon rillette is the perfect dinner party starter, combining salmon, crème fraîche and fresh herbs for a delectable spread. The bistro’s casual approach to French cuisine means salmon rillette is quick and easy, taking only thirty minutes to prepare and served on crispbread.

Ingredients

1 cup dry vermouth

1 lemon, thinly sliced

1 sprig fresh bay leaves

300g skinless salmon fillet, cut into 4cm pieces

60g unsalted butter, softened

150g hot smoked salmon, flaked

6 white anchovy fillets, finely chopped

2 tbsp each chopped chervil and chives

2 tbsp crème fraîche

Extra chervil leaves, to serve

Crispbread, cornichons and endive leaves, to serve

Method

Combine the vermouth, 1½ cups water, lemon and bay leaves in a small saucepan over medium heat. Bring to a simmer. Add the salmon fillet, reduce heat to low and cook for 5-8 minutes or until just cooked through. Remove with a slotted spoon and flake.

Place the butter in the bowl of an electric mixer and beat for 5 minutes or until light and fluffy. Add the salmon, hot smoked salmon and anchovy and beat for 2 minutes or until combined. Add the herbs and crème fraîche, season and mix to combine.

Transfer to 2 x 1-cup capacity jars and refrigerate for 15 minutes.

Sprinkle with extra chervil and black pepper. Serve with crispbread, endive leaves and cornichons.

To save time, salmon rillette can be made up to two days in advance and refrigerated.
Tip

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

Instagram