smoked salmon and quinoa

Smoked Salmon Rillettes

A simple starter, fresh and rich, that makes a bit more of a pack of smoked salmon
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Mediterranean
Servings 6 people
Calories 339 kcal


  • 150 ml vermouth
  • ½ onion , sliced
  • 2 tbsp lemon juice , plus a squeeze
  • Bunch parsley , stalks only (use the leaves below)
  • 8 black peppercorns
  • 125 g Ballyhack Smokehouse Artisan Smoked Salmon
  • 300 g salmon fillet
  • 30 g butter, melted
  • 1 tbsp chopped chervil (or chives if you can't get chervil)
  • rye bread and chicory leaves, to serve (optional)

For the caper crème fraîche

  • 200 g crème fraîche
  • 2 tbsp finely chopped parsley and chives
  • 2 tbsp capers , rinsed of salt or brine
  • 1 small shallot
  • 1 tbsp extra virgin olive oil
  • lwmon juice, to serve


  • Put the vermouth, onion, lemon juice, parsley stalks and peppercorns in a saucepan with 150ml water and bring to the boil. Simmer for 10 mins. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 mins. Let the salmon sit and cool in the liquid.
  • Lift the salmon out of its poaching liquid, remove the skin and flake the flesh roughly. Mix the flesh with the smoked salmon, a good squeeze of lemon, the butter, chervil and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
  • Mix the crème fraîche with the herbs, capers, shallot, oil and lemon juice to taste. Serve the rillettes with leaves of chicory – its bitterness is very good against the richness of the salmon – the caper crème fraîche and some rye bread, if you like.
Keyword rillettes, salad, smoked salmon