Salmon rillettes


Preparation info

  • Serves


    as an appetiser
    • Difficulty


    • Ready in

      1 hr 20

Appears in

Finger Food: Le Cordon Bleu Home Collection

Finger Food

By Le Cordon Bleu

Published 1998

  • About

This modern version of the classic French meat rillettes—similar to pâté—uses both fresh and smoked salmon.


  • 125 g (4 oz) salmon fillet, skinned and boned
  • 60 g (2


  1. Steam the fresh salmon for 8–10 minutes, or until cooked through. Cool on a clean tea towel or several pieces of paper towel.
  2. Using a whisk or fork, mix the smoked salmon with the butter until as smooth as possible. Add the yoghurt, lemon juice and chives. Mix until well combined, season to taste and set aside.
  3. Gently crush the fresh salmon to make la