Rillettes of Fresh and Smoked Salmon

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

The texture of this pâté should resemble that of pork rillettes, where the meat is torn into shreds rather than blended.


  • 340 g/¾ lb/ cups freshly-cooked salmon
  • 340 g/¾ lb/2 cups smoked salmon
  • 340 g/12 ozs/ cups softened butter
  • salt and freshly ground pepper
  • pinch of nutmeg
  • lemon juice to taste

For cooking the Smoked Salmon

  • 30 g/1 oz/¼ stick butter
  • 28 ml/½ fl oz/2 American tablesp. water


Melt 30 g/1 oz butter in a low saucepan, add the smoked salmon and 1 tablespoon of water. Cover and cook for 3–4 minutes or until it no longer looks opaque. Allow it to get quite cold.

Cream the butter in a bowl. With two forks, shred the fresh and smoked salmon and mix well together. Add to the soft butter still using a fork (do not use a food processor). Season with salt and freshly-ground pepper and nutmeg. Taste and add lemon juice as necessary, and some freshly-chopped fennel if you have it.

Serve in individual pots or in a pottery terrine. Cover with a layer of clarified butter. Serve with hot toast or hot crusty white bread. Salmon Rillettes will keep perfectly in the refrigerator for 5 or 6 days provided they are sealed with clarified butter.