Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Salmon Rillettes

salmon rillettes



2 x 180g pinboned portions

100g cold smoked salmon, finely chopped

2 cornichons (or ½ a gherkin), finely chopped

1 T baby capers, drained

¼ red onion, finely chopped

2 T mayonnaise

1 T sour cream

1 t horseradish

1 t Dijon mustard

1 T finely chopped chives

1 T chopped dill

1 t finely grated lemon zest

1 load rustic bread, toasted, to serve



  1. Place fresh salmon in a steamer over a saucepan of simmering water. Cover and cook for 5 mins or until salmon is just cooked through. Remove and discard the skin from the salmon.
  2. Flake the salmon into small pieces into a bowl. Stir in the smoked salmon, cornichons, capers, red onion, mayonnaise, sour cream, horseradish, mustard, chives, dill, and zest. Season with salt and pepper.
  3. Transfer mixture to a serving dish. Cover with plastic wrap. Place in fridge for 2 hours to chill.
  4. Serve with bread or store in the fridge for up to 3 days.


Serves 6.

Recipe adapted from


To order salmon for this recipe, click here!