We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Salmon rillettes
Serves 6 as a starter | prep 15 mins | total time
Salmon rillettes
Subscribe to Sainsbury's magazine
Serves 6 as a starter | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
578Kcal
Fat
33gr
Saturates
16gr
Carbs
33gr
Sugars
3gr
Fibre
2gr
Protein
24gr
Salt
1.7gr
Ingredients
- 500ml white wine
- 400g skinless boneless salmon fillet
- 120g smoked salmon
- 250ml double cream
- 2 small shallots, peeled and finely chopped
- 2 tbsp finely chopped dill
- 1 baguette, sliced into rounds and toasted, to serve
- lemon wedges, to serve
Step by step
Get ahead
Make up to a day ahead, cover and chill.
- Bring the wine to the boil in a medium pan. Add the salmon fillet and gently poach for 7-8 minutes until cooked; add the smoked salmon halfway. Use a slotted spoon to remove to a plate. Discard the cooking liquid. Leave the salmon to go cold, then flake with a fork.
- In a bowl, whisk the double cream to soft peaks, then stir in the shallots, dill and cooled salmon. Season. Be careful not to overmix at this stage as you want the salmon to keep some structure.
- Divide the mixture among 6 x 125ml ramekins or dishes. Chill until ready to serve. Serve with toasted baguette slices and lemon wedges on the side.
-
![How to plate up smoked salmon]()
Watch this...
How to plate up smoked salmon