Salmon rillette

Bite into crunchy toast topped with flaked salmon at your next party. Made with capers and cornichons, this French-style starter is full of flavour.

A stack of salmon rilletes served with lime and capers

Serves

6

Prep

10m

Note: + 2 hours chilling time

Cooking

5m

Ingredients

  • 2 Coles Australian Salmon Skin On Portions
  • 100g smoked salmon, finely chopped
  • 2 cornichons, finely chopped
  • 1 tbs drained baby capers
  • 1 shallot, finely chopped
  • 2 tbs whole egg mayonnaise
  • 1 tbs sour cream
  • 2 tsp horseradish cream
  • 1 tsp Dijon mustard
  • 1 tbs finely chopped chives
  • 1 tbs chopped dill
  • Sliced Coles Bakery Stone Baked by Laurent Mini Pane Di Casa, toasted, to serve

Method

STEP 1

Place fresh salmon in a steamer over a saucepan of simmering water. Cover and cook for 5 mins or until salmon is just cooked through.

STEP 2

Remove and discard the skin from the salmon. Place in a bowl. Flake the salmon into small pieces. Stir in the smoked salmon, cornichon, capers, shallot, mayonnaise, sour cream, horseradish cream, mustard, chives and dill. Season. Transfer mixture to a serving dish. Cover with plastic wrap. Place in the fridge for 2 hours to chill.

STEP 3

Serve with bread or store in the fridge for up to 2 days.

Serve with: drained baby capers, thinly sliced onion, thinly sliced cucumber and lemon wedges

Pan-fried fix

Don’t have a steamer? Pan-fry the fresh salmon over medium heat, turning, for 5 mins or until cooked.

Dietary information

Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.