Salmon rillettes
Serves: 6 as a starter
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher / Recipe by Casse-Croûte
Salmon rillettes
Serves: 6 as a starter
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
578Kcal
Fat
33gr
Saturates
16gr
Carbs
33gr
Sugars
3gr
Fibre
2gr
Protein
24gr
Salt
1.7gr
Casse-Croûte
Chef of south London's Casse-Croûte, Sylain Soulard, has worked in top restaurants in Paris and London, and now creates classic French fare at this little neighbourhood bistrot.
Casse-Croûte
Chef of south London's Casse-Croûte, Sylain Soulard, has worked in top restaurants in Paris and London, and now creates classic French fare at this little neighbourhood bistrot.
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.
