About this recipe:This is an easy make ahead starter or nibble. Simply make the salmon mixture up to a day ahead, then spoon onto pieces of toast before serving. Garnish with a sprig of dill for a pretty presentation!
Makes: 12 rillettes
1 tin wild red salmon, drained
2 tablespoons mayonnaise
salt and freshly ground black pepper to taste
1 dessertspoon lemon juice
2 tablespoons chopped capers
1 tablespoon chopped fresh dill
2 tablespoons Greek yoghurt
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Method Prep:10min › Extra time:30min chilling › Ready in:40min
Remove any bones from the salmon and flake into a bowl. Add remaining ingredients and stir well to combine. Chill for at least 2 hours or up to a day.
To serve, spoon the mixture onto toasted rye or brown bread, or onto crackers.