Salmon Rillettes

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  • 600 g salmon filet
  • 200 g smoked salmon
  • 3 tablespoons olive oil
  • Juice of ½ lemon
  • 2 egg yolks
  • 50 g butter (softened)
  • 100 ml cream
  • 200 ml white wine
  • 2 tablespoons dill (chopped)
  • Salt and pepper


In a small saucepan, place the salmon and cover with white wine.

Bring to a boil, reduce the heat and cook for about 8 minutes until the salmon is cooked (be careful to not overcook!) Place the salmon in a plate and keep in the fridge for 30 minutes.

Meanwhile very finely chop the smoked salmon.

In a small mixer, place the softened butter, lemon juice, cream and egg yolks.

Using a fork or by hand, crumble the chilled salmon. Add the chopped smoked salmon.

Pour the butter mixture on top. Using a fork, mix everything together.

Stir in the dill. Add salt and pepper according to taste.

Transfer to a tin and place in the fridge for 1 hour.

Serve with toasted bread.

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