Salmon Rillettes With Pickled Cucumber | Daylesford

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Salmon Rillettes With Pickled Cucumber



(Makes 10-12)

To make the crostini:

To make the salmon:

  • 200g cooked salmon fillet, or the equivalent weight of hot smoked salmon or trout
  • 1⁄2 banana shallot, finely chopped
  • 2 tsp capers, finely chopped
  • grated zest and juice of 1⁄2 lemon
  • 1 tsp olive oil
  • 1 tbsp finely chopped parsley

To make the pickled cucumber:

To serve:

  • finely chopped parsley or dill
  • crème fraîche

As they can be prepared in advance and are served cold, these salmon rillettes with pickled cucumber are the ultimate stress-free canapé – and so rewarding when it comes to flavour.



Preheat the oven to 180°C.

To make the crostini, brush each slice of the baguette with olive oil and season each side generously with salt and pepper.

Lay on a tray lined with greaseproof paper and bake in the oven for 15-20 minutes, turning halfway through, until golden. Set aside and allow to cool.

Flake the salmon by hand and place in a bowl with the shallot, capers, lemon zest and juice and olive
oil. Add just a pinch of salt and a generous twist of black pepper and gently toss everything together. Taste, adding a little more lemon juice or seasoning as needed.

To make the pickled cucumber, heat the caster sugar, apple cider vinegar and white wine in a pan over a medium heat. Stir until the sugar has dissolved. Add the salt and set aside to cool (this liquor can be made well ahead of time and stored in the fridge until ready to use). Once cool, pour over the cucumbers and allow to sit for up to 12 hours.

When ready to serve, spoon a little of the rillettes on top of the crostini. Top with 1-2 slices of the pickled cucumber, a sprinkling of fresh herbs and a touch of crème fraîche. Arrange on a platter and serve.

Daylesford Christmas 2018 Salmon Rillettes With Pickled Cucumber

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