Salmon Rillettes

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

Everybody knows pork rillettes, which are found in all charcuteries. This recipe comes from Tessa Hayward’s excellent book The Salmon Cookbook. It is actually a salmon pâté, but it has the same feel and texture as rillettes. I like it enormously.


  • 2 tbsp olive oil
  • 1 small clove of garlic, cut into 3 or 4 pieces
  • 2-3


Pour the oil into a frying pan, and add the garlic and thyme. Heat very gently and just sizzle for about 10 minutes. Do not let the garlic color, or it will leave a bitter taste.

Remove the garlic and thyme from the pan, and add the fresh salmon to the oil. Stir for a minute or two until it is just cooked. Pour the contents of the frying pan into a food processor.

Melt the butte