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Salmon rillette

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  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

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.

  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes, + 2 hours chilling time
A stack of salmon rilletes served with lime and capers

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

Nutritional information

Per serve: Energy: 683kJ/163 Cals (8%), Protein: 13.8g (28%), Fat: 11g (16%), Sat Fat: 2g (8%), Carb: 1.5g (0%), Sugar: 0.5g (1%), Dietary Fibre: 0.3g (1%), Sodium: 257mg (11%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

Recipe tip

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

Salmon rillette

Salmon rillette
  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes, + 2 hours chilling time
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
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.