Smoked salmon rillettes

Danielle Alvarez's smoked salmon rillettes.
Danielle Alvarez's smoked salmon rillettes. Photo: William Meppem

This is the perfect snack to leave out for nibbling while your family and friends arrive and settle in.


150g hot-smoked salmon, skin removed and broken into pieces

70g cream cheese

70g creme fraiche

2 tbsp finely chopped chives

1 tbsp finely chopped dill

¼ tsp fine sea salt

¼ tsp black pepper

¼ tsp worcestershire sauce

½ tsp lemon zest

1 tsp lemon juice

To serve

assorted crudites such as fresh radish, cucumber slices, baby cos leaves, zucchini slices, lightly blanched green beans, cooked slices of potato

salmon roe

dill sprigs

corn blinis


1. Combine all ingredients in a bowl using a fork or a stiff whisk until a paste forms; a few bigger chunks are fine, the texture shouldn't be too smooth. Taste and adjust seasoning if required.

2. Assemble your crudites on a platter. Place the rillettes in a bowl and top with the salmon roe and dill sprigs. To serve, allow guests to scoop into the rillettes using the crudites, or serve on top of the corn blinis.

Tip: You can make the rillettes a day in advance: place in an airtight container in the fridge.

Serving suggestion: Corn blinis

This recipe features in our ultimate Christmas feast