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Salmon rillette

This dish blends butter with hot-smoked salmon to give the rich spread extra-rich flavour.



  • 220–250g hot smoked or canned salmon, preferably packed in oil
  • 3/4 cup (170g) cream cheese
  • 1/2 cup (125 ml) sour cream
  • 1 tablespoon stone ground Dijon mustard
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 lemon, zested and juiced
  • 3 tablespoons finely chopped parsley
  • Kosher salt and black pepper, to season
  • 1/4 cup (57g) salted butter


  1. Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest, and lemon juice. Pulse five to six times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper, and pulse once or twice just to combine.
  2. Transfer the mixture into one or two ramekins or straight-sided jars and smooth the top into an even layer. Gently melt the butter over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about one hour to set up or for up to three days.
  3. Meanwhile, heat your oven to 450º F and set out a large sheet pan. Slice the baguette into 1cm thick slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
  4. Bake for six to eight minutes or until golden and crisp, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable for up to one week.
  5. Serve the rillette spread over the crostini. Enjoy! 

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