Name: Potted salmon rillette
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 100g cream cheese; 100g crème fraîche soured cream, double or whipping cream – or a mixture of all your leftovers; 100g smoked salmon trimmings, half diced, plus extra to decorate (optional); 2-3 tsp creamed horseradish; lemon wedge; few dill sprigs, to decorate (optional); melba toast crackers or toasted rye bread, and a few leaves, to serve

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Potted salmon rillette

Potted salmon rillette

Good Food team

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Serves 4

Easy

Prep: 10 mins

plus 2 hrs chilling, no cook

A star rating of 5 out of 5.1 ratingRate

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This delicious starter is similar to a pâté, made with smoked salmon, cream cheese and horseradish for a kick - serve on crackers or toast

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rye & pumpkin seed crackers

A star rating of 3.4 out of 5.6 ratings

Homemade rye bread

A star rating of 4.4 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

100g cream cheese
100g crème fraîche

soured cream, double or whipping cream – or a mixture of all your leftovers
100g smoked salmon

trimmings, half diced, plus extra to decorate (optional)
2-3 tsp creamed horseradish
lemon

wedge
few dill

sprigs, to decorate (optional)
melba toast

crackers or toasted rye bread, and a few leaves, to serve

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Nutrition: per serving

kcal244
fat23g
saturates14g
carbs1g
sugars1g
fibre0g
protein8g
salt1.5g

Method

step 1

Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.
step 2

Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve.

Recipe from Good Food magazine, November 2014

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