Salmon rillettes with pickled celery

Ingredients

• 30 gunsalted butter
• 1echalion shallot, finely diced
• 3 x 80 g packshoney-roast salmon flakes
• 100 gsmoked salmon, finely chopped
• 1 tbsphalf-fat crème fraîche
• 2 tbsplight mayonnaise
• 1/2 x 20 g packchives, snipped
• 1/2lemon, zest and juice
• 100 mlred wine vinegar
• 2 tspgranulated sugar
• 1 tspsalt
• 1 stickcelery, sliced diagonally
• 1/2echalion shallot, sliced
• 2 tbspolive oil
• 1/2stonebaked white baton, sliced

Instructions

1. 1

   Pickle the celery

   Mix the vinegar with 100 ml boiling water, the sugar and salt in a bowl. Once dissolved, let the mixture cool slightly, then add the celery and sliced shallot. When it reaches room temperature, cover and chill for around 1 hour, or leave overnight for a stronger pickle.

2. 2

   Mix the rillettes

   Melt the butter in a small pan. When it starts to foam, add the diced shallot and cook for 2 minutes, or until soft and aromatic, then set aside to cool slightly. Break up the honey-roast salmon flakes in a bowl and add the smoked salmon, crème fraîche, mayonnaise, most of the chives, lemon zest and juice, and the cooled shallot mixture; season. Stir in 1 tablespoon of the celery pickling liquid until well combined, transfer to a small bowl or jar and chill for at least 2 hours.

3. 3

   Toast and serve

   When ready to serve, heat the oil in a griddle pan or cast-iron pan over a high heat. Toast the bread slices until lightly charred on both sides. Top each with some rillettes and pickled celery and shallot, then finish with the reserved chives.

What are salmon rillettes?

Rillettes are a French-style spread traditionally made by cooking meat or fish until it can be broken apart and mixed into a soft, rich preparation. This version uses ready-cooked honey-roast and smoked salmon, so the flavour is built through seasoning and combining rather than long cooking.

The sweet, smoky fish and creamy binder are balanced by lemon and quick-pickled celery. Serving the mixture on charred bread adds a toasted edge and a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 24g protein, 23g carbs, 26g fat.

The salmon provides most of the protein, while the bread supplies much of the carbohydrate. Butter, mayonnaise and olive oil contribute most of the fat. Serve with a green salad or extra fresh vegetables to add a crisp, light side to the plate.

Choose the salmon carefully

Two salmon styles: the honey-roast flakes bring a gentle sweetness, while smoked salmon contributes a deeper, savoury flavour. Break the flakes apart loosely so the finished spread still has some texture.

Creamy ingredients: crème fraîche and mayonnaise bind the fish without making it completely smooth. Fold them through rather than vigorously mashing the mixture.

Keep the shallot gentle

Soft shallot: cook the diced shallot in foaming butter for the stated 2 minutes, until tender and aromatic. Let it cool slightly before mixing it with the salmon so it does not warm the other ingredients.

Pickled shallot: the separately sliced shallot goes into the vinegar mixture with the celery. Keeping the two preparations distinct gives the rillettes a mellow savoury note and the topping a sharper one.

Give the pickle time

Dissolve first: stir the sugar and salt into the vinegar and boiling water before adding the vegetables. Let the liquid cool to room temperature before chilling the covered bowl.

Choose your strength: the celery is ready after around 1 hour in the fridge, while an overnight rest gives it a more pronounced pickle. A tablespoon of the liquid also seasons the salmon mixture.

Aim for a textured spread

Gentle mixing: combine the ingredients until evenly distributed, but leave some visible flakes of salmon. The mixture should hold together on bread without turning into a smooth paste.

Chill to set: refrigerating the rillettes for at least 2 hours helps the flavours come together and firms the mixture enough to spoon onto the toast.

Finish the toast just before serving

Hot pan: use a griddle or cast-iron pan over a high heat and toast the bread until lightly charred on both sides. Watch it closely, as the thin slices can colour quickly.

Serve promptly: top the bread with rillettes and drained pickled vegetables shortly before eating, then scatter over the reserved chives. This keeps the toast crisp beneath the creamy topping.

Recipe notes & tips

• Chill the rillettes for at least 2 hours before serving so they firm up.
• Reserve some chives before mixing them into the salmon for a fresh garnish.
• Cut the celery diagonally into even slices so it pickles consistently.
• Let the pickling liquid cool to room temperature before adding the vegetables.
• Add the pickling liquid to the salmon mixture a tablespoon at a time, as directed.
• Toast the bread close to serving time to keep it crisp.

Variations

• More lemon: add a little extra zest for a brighter citrus note.
• Herb swap: use finely chopped dill in place of some of the chives.
• Rye bread: serve the rillettes on toasted rye for a deeper, earthy flavour.
• Extra crunch: add thinly sliced radishes alongside the pickled celery.
• Peppery finish: grind black pepper over the rillettes just before serving.

Common mistakes to avoid

• Hot shallot mixture: it can warm the salmon and soften the creamy texture; let it cool slightly first.
• Rushing the pickle: the celery needs around 1 hour in the fridge; leave it overnight for a stronger flavour.
• Overmixing: a smooth paste loses the contrast of the fish; stir only until the ingredients are combined.
• Skipping the chill: the mixture will be softer and less settled; refrigerate it for at least 2 hours.
• Burning the toast: high heat chars bread quickly; keep an eye on both sides as they cook.

How to store

Keep the rillettes and pickled celery covered in separate containers in the fridge and use within 2 days. Toast the bread fresh, and do not leave the assembled slices sitting, as the topping will soften them.

Frequently asked questions