Easy recipe for gin-cured smoked salmon rillettes

Salmon and gin is a classic flavour pairing, but while you may already be more familiar with the idea of curing your salmon, here we have gone one step further and created a recipe for gin-infused salmon rillettes, a kind of coarse pâté. It’s very easy to make, and is absolutely delicious served at an informal lunch, as a quick snack or as a dinner party starter alongside some beautiful crusty bread!

Here, we’ve used the Wessex Gin from our September 2019 Gin of the Month box, but you could use any good-quality, juniper-led gin.


Gin-infused Smoked Salmon Rillettes

Serves 4-6


150g unsalted butter
2 shallots, very finely chopped
2 juniper berries, finely crushed
Zest and juice of a lemon
50ml Wessex Alfred the Great Gin
150g fillet of wild salmon
150g hot smoked salmon, flaked
150g smoked salmon trimmings, chopped
1 tbsp capers, finely chopped
1 heaped tbsp chervil, finely chopped (if you can’t find chervil, use dill)
¼ tsp ground coriander
Salt and freshly ground black pepper

To serve:

4-6 125ml Kilner jars or ramekins
Sourdough toast
Rocket and pea shoots


Melt the butter in a large frying pan and add the shallots. Cook gently for about 5 minutes until transparent but not browned. Add the juniper berries and lemon zest, then add the gin and the wild salmon fillet. Cook gently until salmon is just cooked through, then turn the heat off.

Flake the salmon and add all remaining ingredients, mixing well. Taste and season with salt and pepper.

Divide the mix between the jars and pop in the fridge for a minimum of four hours, preferably overnight. Serve with a side garnish of rocket and pea shoots, and toasted sourdough bread.