Huon Salmon Rillette

This recipe was presented by Ben Milbourne as part of episode 4 of Huon Salmon’s Secret Pantry Business Facebook Live Series!

Pronounced with silent “L’s”, Rillette is a french dish best described as a mix of a pâté and dip. Using a salmon and crème fraiche base, this crowd-pleasing dish can be adapted to suit your palate (for a creamier consistency, add more crème fraiche).

A simple method of using boiling water (from a kettle) to cook the salmon means this dish can be made pretty much anywhere. Served cold, this dish is a perfect addition to a dinner party spread, or as a delicious comfort food to enjoy by yourself during isolation.

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Huon Salmon Rillette
10 Minutes
10 Minutes


  • 1 Fresh Huon Salmon portion
  • 1/4 cup small gherkins, roughly chopped
  • 2 tbsp capers, roughly chopped
  • 5 sprigs finely chopped dill
  • 2 tbsp chopped chives
  • 200g crème fraiche (or sour cream)
  • Juice of 1/3 lemon
  • Zest of ½ lemon
  • Pinch of salt


  1. 1

    Place salmon fillet in a bowl of boiling water. Cover bowl with lid or cling wrap and leave to poach for 6-8 mins. When poached take Huon salmon out of water and allow to cook. When cooked break-up the salmon (discard skin) into small pieces.

  2. 2

    Mix all ingredients together in a bowl.

  3. 3

    Serve with crackers or mini toasts.