Meals and Courses

Sweet Chilli Roast Salmon Rillettes with Blinis

cook 10 mins
  • 30–36 cocktail-sized blinis
  • 275 g (9 oz) sweet chilli roast salmon fillets (available pre-packed from supermarkets)
  • 125 g (4 oz) cream cheese
  • 1–2 teaspoons sweet chilli sauce, according to taste (optional)
  • 2–3 teaspoons lemon juice, according to taste
  • salt and pepper
  • snipped chives or coriander, to garnish (optional)
  • Wrap the blinis in foil and warm them in a preheated oven, 180˚C (350˚F), Gas Mark 4, or according to the packet instructions.
  • Meanwhile, remove the skin from the salmon and flake the flesh into a bowl. Add the remaining ingredients and mash with a fork to the desired consistency. (This can be done in a food processor if you wish.) Season to taste.
  • Serve the pâté with the warmed blinis, garnishing with the chives, if desired.
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