Potted salmon rillette

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

  • Prep:10 mins
    plus 2 hrs chilling, no cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 244
  • fat 23g
  • saturates 14g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 8g
  • salt 1.5g


  • 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


  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.

  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.

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