Smoked salmon rillettes from Smoked: A Beginner's Guide to Hot and Cold Smoked Meat, Fish, Cheese and Vegetables (page 22) by Charlotte Pike

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 4 hours. The book's "Hot-smoked salmon" called for in this recipe requires refrigeration for at least 4 hours or overnight. Can substitute salmon fillets for side of salmon, oak chips for oak shavings, and Melba toast for toasted bread of your choice.

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