Rillettes of Fresh and Smoked Salmon

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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


  • 370 g softened butter
  • 340 g smoked salmon
  • 1–1½ tablespoo


Melt 30 g of the butter in a low saucepan, add the smoked salmon and the 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. A