Salmon Rillette
5 minutes
Preparation Time
30 minutes
Cooking Time
8, as part of a grazing plate


Salmon Rillette

Salt flakes and pepper, to taste
250 g skinless salmon fillet, bones removed
1 tbsp olive oil
2 sprigs thyme
50 g smoked salmon, thinly sliced
40 g butter, room temperature
1 tbsp finely chopped chives
1 tbsp finely chopped parsley leaves

Seeded crackers, to serve


Salmon rillette

  1. Lightly season the salmon and place into a vacuum sealing bag with the oil and thyme.
  2. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
    Place the sealed bag onto a rack in the steam oven and Sous-vide at 50°C for 30 minutes.
  3. Remove the skin and thyme and break the salmon apart gently. Mix with smoked salmon, butter and most of the herbs.
  4. Press into small containers and top with any remaining herbs.
  5. Serve with crackers.


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