This harissa hot smoked salmon rillettes recipe combines smoky salmon, zesty harissa, and creamy goodness for an elegant savoury spread. Perfect for entertaining or snacking!
This is a delicious dish to serve as a starter for dinner parties, Valentine's Day, date night, a special dinner or as part of a luxurious brunch. Enjoy with toasted sourdough bread, crudités, or charcuterie boards for an elegant spread.
We love bold Mediterranean flavours and this harissa hot smoked salmon rillettes recipe hits the spot. Your guests will be asking for seconds!
Tips
- Dairy-free option - replace the crème fraiche and cream cheese with coconut yogurt and a dairy-free cream cheese.
- Flavour variations - try smoked mackerel or trout as an alternative to the salmon.
- Herbs - swap out the parsley for fresh dill or chives.
- Spice options - for a milder version reduce or omit the harissa and add a touch of smoked paprika for warmth. Increase the amount of harissa or add chilli flakes for extra heat.
- Leftovers - use as a sandwich filler with cucumber and rocket, or add to a grain bowl or mixed salad for added protein and flavour.
- This harissa hot smoked salmon rillettes recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Rillettes are a type of spread or pâté traditionally made by slowly cooking meat or fish until tender, then mixing it with fat for a creamy, rich texture.
Yes - prepare the rillettes up to 2 days in advance and keep them in an airtight container in the fridge. The flavours will develop beautifully over time.
You can use either rose harissa paste or powder. For a milder flavour, start with a small amount and adjust to taste.
Keep leftover rillettes in an airtight container in the fridge for up to 3 days.
It's not recommended to freeze this dish, as the texture may change upon thawing.
Serve with toasted baguette slices, crackers, or fresh cucumber rounds. It also pairs well with a light side salad.
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How to make this Harissa Hot Smoked Salmon Rillettes
Ingredients
- 80g crème fraiche
- 1.5 tsp creamed horseradish sauce
- 30g light cream cheese
- 2 tsp tomato puree
- 10g parsley leaves, finely chopped
- 1 small lemon (zest and 1 tsp lemon juice)
- 2 tsp rose harissa
- 0.125 tsp sea salt flakes
- 0.25 tsp freshly ground black pepper
- 2 hot smoked salmon fillets (approx. 180g), skin removed and flaked (see Tips)
- 1 tbsp capers, drained and roughly chopped
Instructions
- Put 40g of crème fraiche and 1 tsp of horseradish sauce in a ramekin or small bowl and stir to combine, set aside until ready to serve.
- In a medium bowl put the remaining 40g of crème fraiche, 0.5 tsp of horseradish sauce, the cream cheese, tomato puree, parsley, lemon zest and juice, harissa, salt and pepper, stir well to combine. Add the flaked salmon and capers and stir together gently.
- Spoon the salmon mixture into 2 ramekins (for sharing) or 4 ramekins to have one each! Top each ramekin with the horseradish crème fraiche and serve (or chill for later). Enjoy with melba toasts, crackers, crusty bread and some salad on the side.
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Harissa Hot Smoked Salmon Rillettes
Ingredients
- 80 g (2.8 oz) crème fraiche
- 1.5 tsp creamed horseradish sauce
- 30 g (1.1 oz) light cream cheese
- 2 tsp tomato puree
- 10 g (0.4 oz) parsley leaves finely chopped
- 1 small lemon (zest and 1 tsp lemon juice)
- 2 tsp rose harissa
- 0.125 tsp sea salt flakes
- 0.25 tsp freshly ground black pepper
- 2 hot smoked salmon fillets (approx. 180g) skin removed and flaked (see Notes)
- 1 tbsp capers drained and roughly chopped
Instructions
- Put 40g of crème fraiche and 1 tsp of horseradish sauce in a ramekin or small bowl and stir to combine, set aside until ready to serve.
- In a medium bowl put the remaining 40g of crème fraiche, 0.5 tsp of horseradish sauce, the cream cheese, tomato puree, parsley, lemon zest and juice, harissa, salt and pepper, stir well to combine. Add the flaked salmon and capers and stir together gently.
- Spoon the salmon mixture into 2 ramekins (for sharing) or 4 ramekins to have one each! Top each ramekin with the horseradish crème fraiche and serve (or chill for later). 1. Enjoy with melba toasts, crackers, crusty bread and some salad on the side.
Notes
- Dairy-free option - replace the crème fraiche and cream cheese with coconut yogurt and a dairy-free cream cheese.
- Flavour variations - try smoked mackerel or trout as an alternative to the salmon.
- Herbs - swap out the parsley for fresh dill or chives.
- Spice options - for a milder version reduce or omit the harissa and add a touch of smoked paprika for warmth. Increase the amount of harissa or add chilli flakes for extra heat.
- Leftovers - use as a sandwich filler with cucumber and rocket, or add to a grain bowl or mixed salad for added protein and flavour.
- This harissa hot smoked salmon rillettes recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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