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Fresh and Smoked Salmon Rillette

Quick and delicious starter to wow your dinner party guests.
Prep Time10 mins
Cook Time6 mins
Total Time25 mins
Servings: 4 servings


  • 2 tablespoon of TOTAL Greek Yoghurt Classic (2% can also be used)
  • 200 g of fresh salmon
  • ½ lemon juiced
  • 60 g of diced and softened unsalted butter
  • 1 dessert spoon of fresh dill chopped
  • 2 teaspoons of horseradish relish
  • 75 g of smoked salmon
  • Pepper
  • Wholemeal bread for toast


  • Place the fresh salmon in a small oven proof baking dish and wet the salmon with a dessert spoon of water.
  • Cover the dish with foil and put it in an oven at 170°C/325°F/Gas Mark 3 for about 6 minutes.
  • When the salmon is cool, flake it into a bowl.
  • Add the yoghurt, lemon juice, the softened butter (microwave), dill and horseradish – but don’t mix it all yet.
  • Shred up the smoked salmon into strips and add this to the bowl.
  • Finally add a twist of black pepper and then gently fold and mix everything together taking care not to break it all down to a mush.
  • When everything is thoroughly combined, put into a serving dish and chill it in the fridge for at least an hour.
  • Serve with hot brown toast.