Average: 2.3 (13 votes)


2 shallots, finely chopped
100ml sherry vinegar
200ml dry white wine
100g butter
500g fresh salmon, skin and pin bones removed
Olive oil
150g smoked salmon, finely chopped
75ml pouring cream
2 tbsp freshly chopped dill
1 lime, zested, juiced
Tabasco, to taste
Salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


First, make the shallot reduction. Put the finely chopped shallots in a small saucepan with the sherry vinegar, and cook over low heat until the vinegar has disappeared. Add the white wine and reduce by half. Allow to cool.

Melt the butter and pour off the clear liquid, leaving behind the white milk solids – a strainer lined with muslin works well (If you can't find muslin, use a damp Chux cloth dipped in boiling water and wrung out.) Keep the clarified butter at room temperature.

Preheat the oven to 120°C. Brush the fresh salmon with olive oil, place on a baking tray and cook for 15 to 20 minutes. The salmon should still be moist and slightly pink.

Put the cooked salmon in a large well-chilled bowl and mash with a fork. Add the clarified butter a little at a time, stirring with a spoon.

Add the shallot reduction (including the shallots), the chopped smoked salmon, cream, dill, lime juice and zest, and mix well.

Add Tabasco to taste, and season cautiously with salt and pepper.

Refrigerate the rillettes until ready to serve.

Serve with a green salad and lots of toasted sourdough bread.