Salmon rilettes with cucumber relish recipe

  • Serves 6
  • 30 mins, plus chilling
  • 275 calories / serving
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Salmon rillettes with cucumber relish HERO

Steam, microwave or grill the salmon until the flesh flakes easily at the thickest part of the fillet. Cool, then mash with a fork and stir in the smoked salmon, crème fraîche, capers, lemon zest and half of the dill. Season.

Line 6 small ramekins with clingfilm, then spoon in the salmon mix and press it down gently. Cover and chill for at least 1 hour (this can be done a day ahead).

Peel the cucumber, cut in half lengthwise and remove the seeds. Slice thinly, put into a bowl with the vinegar, sugar and red onion, and season. Chill for between 30 minutes and 1 day.

To serve, turn the ramekins onto serving plates and remove the clingfilm. Mix the remaining dill and whole capers into the cucumber relish, then spoon over the top of the rillettes. Serve with lemon wedges and crisp Melba toast (see right, for how to make). 

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  • Ingredients

  • 3 skinless salmon fillets
  • 1 x 120g pack smoked salmon trimmings
  • 75g (3oz) crème fraîche
  • 1 tbsp capers, chopped, plus a few more to serve
  • 1 unwaxed lemon, zested, then cut into 6 wedges
  • ½ x 30g pack fresh dill, roughly chopped
  • 1 cucumber
  • 30ml (2 tbsp) white wine vinegar
  • 1 tsp caster sugar
  • ½ red onion, finely sliced
  • Melba toast, to serve
  • Energy 1140kj 275kcal 14%
  • Fat 19g 27%
  • Saturates 7g 35%
  • Sugars 3g 3%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 3g Protein 22.3g Fibre 0.8g


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