Salmon Rillettes

This was going to be a soup post.

Sometimes things don't happen the way you plan them to. I saw this recipe and it got me craving salmon (not soup) even though soup would be the more appropriate thing to make at this time of the year.

But who cares about appropriate, really? Not when it comes to making something that tastes so lovely and makes you dream of longer days, chilled wine and lighter clothing. 

I am all about planning at the moment: planning for an upcoming holiday, planning for what I am going to be buying on my holiday, planning to make my blog a little neater and user friendly (this is always in progress), there are many plans and lists going on in my life at the moment. The trick is to put these plans into action!

Take these salmon rillettes, for instance. They were a part of my summer planning, and  now that I know how wonderful they taste, they are top of the list. They are in the vault (on the blog) ready to be re-created whenever I need to take something to a BBQ..or if someone were to visit me for a mid-summer wine.

From this recipe I have also discovered a quick and healthy way to prepare salmon for a weeknight dinner. All you need to do is pour boiling stock or water over the fillet, cover it and leave it for half an hour while you go about your business. When you return to it, drain it and flake it through a salad, roasted veg, pasta, rice - man, oh man, it is cooked perfectly!

Maybe I should have posted this for you during a warmer time - don't worry, there will be something sweet and winter appropriate for next week. Soup will come soon after. My suggestion for this spring/summer recipe assault is to bookmark it, add it to your summer planning list, or just go make it and eat it with warm toast. Like I said, who cares about appropriate when you have a recipe that tastes this lovely... 

Salmon Rillettes
Adapted from When I Get Home by Matt Moran
1 litre vegetable stock
300g boneless, skinless salmon fillet
150g smoked salmon, finely chopped
100ml crème fraîche - if you can't find this here is a great way to make it!
1/2 bunch of dill, finely chopped
1/2 bunch of chives, finely chopped
Pinch cayenne pepper or chilli powder
Approx 2 tbsp grated horseradish - or to taste
Juice and zest of 1 lemon
Salt and freshly cracked black pepper to taste
Crusty, toasted bread to serve


Place the salmon fillets in a heat-proof pan or bowl. Bring the stock to the boil and season to taste. Pour the boiling stock over the salmon fillet, cover with cling film and leave to poach for about 1/2 an hour.
Mix the rest of the ingredients in a bowl until well combined and set aside.
Gently flake the salmon fillets and add them to the mixture. Fold gently to combine, taking care not to break up the fillet too much.
Season to taste. Store in a glass jar in the fridge for up to 4 days.
Serve with crusty, toasted bread with a crisp glass of rosé or do as I did and have it with an Aperol and soda. My friend got me onto this wonderful drink - it too is on my Summer list.