Rillettes of Fresh and Smoked Salmon

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

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 tablespoons water
  • 340 g freshly cooked salmon
  • salt and freshly ground pepper
  • pinch of nutmeg
  • lemon juice to taste
  • ½ teaspoon chopped fennel (herb) (optional)
  • clarified butter


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. 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.