Salmon Rillettes with Cornichons and Baguette

Serves 8

A Bitton favourite - this dish is perfect for aperitivo. Serve with baby cornichons or spicy pickled vegetables and some fresh cripsy baguette.


1kg fresh salmon, skin off

500g smoked salmon, finely chopped

100g sour cream

2 stalk of celery, whole

1 carrot, whole

1/2 a leek

2 star anise

2 bunches chives, finely chopped

1 teaspoon smoked paprika

2 tbs olive oil

4 eschallots, finely chopped

100g butter, softened

30ml fresh lemon juice

sea salt and cracked pepper


Bring a large pot of water to the boil. Add the celery, carrot, leek and star anise.  Place the salmon gently into the boiling water and then remove the whole pot from the heat.

Let the pot stand for 10 minutes then remove the salmon and set aside to cool.

Meanwhile, in a large saucepan add 2 tablespoons of olive oil and the eschallots. Saute for 5 minutes, or until soft and then set aside to cool.

Once all the ingredients are cool, place the salmon, eschallots, smoked salmon, chives and lemon juice into a large mixing bowl.

Add the butter, sour cream, smoked paprika to the salmon mix, season and mix well. Place into ramekins and refridgerate until ready to serve.