Cold Smoked Salmon Rillette

This is a French recipe that combines cream cheese and cold smoked salmon, it’s simple to put together and is perfect for a charcuterie board!

In addition we placed chunks of the salmon, sprinkled it with Hot Under The Kilt ( or Cajun seasoning of choice) and air fried it at 400 for 4 minutes and it was perfectly crispy and the prefect accompaniment to the rillette and toast points!

Thank you to Logan’s Daily Catch for their amazing partnership!

Cold Smoked Salmon Rillette recipe

Cold Smoked Salmon Rillette recipe

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Cold Smoked Salmon Rillette recipe

Cold Smoked Salmon Rillette

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  • Author: The Kilted Chef
  • Yield: 12 ounces 1x


  • 1/2 lb cold smoked salmon, finely chopped
  • 1 80z block cream chees, room temperature
  • 2 green onions, finely diced
  • 2 tbsp chopped fresh dill
  • Juice of 1 lemon
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Crusty bread cut in 1/2 ” thickness
  • olive oil
  • Sea salt



  • Place cream cheese into a medium sized bowl and soften using a fork, add all remining ingredients except for the salmon.
  • Use the fork to vigorously combine the ingredients.
  • gently fold in the salmon and refrigerate for 1/2 hour before serving.
  • Preheat oven to 400.
  • Cut bread into triangles, place on a baking sheet, drizzle with the olive oil and sprinkle with sea salt.
  • Bake for 10 minutes. Cool and serve with the rillette.
  • Category: appetizers, Fish, recipes