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Hot Smoked Salmon Rillettes

The sensation salmon dish is created with herbed crème fraiche and capers


  • 400g Huon Premium Hot SmokedSsalmon

  • 2 tbsp lemon juice

  • ¾ cup crème fraiche (whisked until thick)

  • 1 tbsp fresh tarragon (chopped)

  • 1 tbsp chives (snipped)

  • Salt and pepper to taste

  • 1 cup mixed salad leaves

  • 2 small brioche buns (sliced and toasted)

  • ½ tbsp baby capers

  • 1 tsp sage flowers (optional)


  • 1.

    Flake the salmon flesh into a bowl and combine in the lemon juice, a half cup of crème fraiche and the chopped herbs. Season well and refrigerate until required.

  • 2.

    Spread the salmon mixture onto the toasted brioche slices and present with a little extra crème fraiche, mixed greens, capers and sage flowers.


Note: sour cream can be substituted for crème fraiche.

For more information on Huon Aquaculture and recipe ideas, please visit

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