Ingredients

  • 150g (5 oz) (10 tbsp) Kerrygold® Irish Creamery Butter 454g
  • 2 shallots, finely chopped
  • 300g (11 oz) (2 cups) skinless salmon fillet, cut into chunks
  • finely grated rind and juice of ½ lemon
  • 150g (5oz) (1 cup) smoked salmon, finely chopped
  • 2 tbsp small capers, rinsed
  • 2 tbsp chopped fresh dill
  • For the pickled cucumber salad

  • 4 tbsp ( ½ cup) rice wine vinegar
  • 2 tbsp caster sugar
  • 1 baby cucumber
  • Salt and freshly ground black pepper
  • Thin fingers of rye bread, to serve
Print recipe

Directions

All dishes deserve love, not just the main course. Salmon Rittetes make a ravishing appetiser. This easy-to-follow recipe can be prepared two days in advance. Serve in style with individual kilner jars set on a wooden board, accompanied by the pickled cucumber salad in a separate little dish.
  1. Melt the butter in a pan and sauté the shallots until softened but not coloured. Add the salmon and lemon rind and cook for 3 minutes, or until the salmon is just cooked, turning each piece in the butter.
  2. Remove the salmon and shallot mixture from the heat and roughly mash with a fork to break up the salmon, then fold in the smoked salmon, capers and dill. Season to taste. Spoon into individual kilner jars or ramekins and level the tops. Cover with clingfilm and chill for at least 1 hour.
  3. To make the pickled cucumber salad, pour the rice wine vinegar in a bowl and stir in the sugar and a good pinch of salt. Cut the cucumber in half and using a teaspoon remove the seeds, then thinly slice – a mandolin will do this job brilliantly. Add cucumber to the vinegar mix. Set aside for at least 45 minutes to allow the flavours to develop.
  4. Remove the salmon rillettes from the fridge 15 minutes before serving. Arrange on small wooden platters with separate small dishes of the pickled cucumber salad and a neat stack of the rye bread fingers.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Sides & Nibbles

Champ and Colcannon

The humble spud. What a versatile vegetable. This recipe is an old friend that s...

Serves 4-6
Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10....

Main courses

Irish stew hot-pot

Cold Winter evenings, a peat fire and pot of stew. This recipe is a right of pas...

Serves 4-6
At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...

Baking

Blondies with white chocolate, macadamia nuts and sea salt

...

Seasonal

CHOCOLATE PECAN BROWNIE TRIFLE WITH ORANGE BLOSSOM CREAM

Clodagh McKenna Farmhouse Recipe  METHOD: Start by m...

At Home With Kerrygold

Sweet Buttery Scones

Preheat the oven to 180°C/356°F In a mixing bowl, mix to...

see more