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Think of this as a jumbo fried potsticker stuffed with salmon, onion and cream cheese.

Crispy Salmon Rillettes


  • 2 eggs

  • Rillette:

  • 1 200 grams can salmon in water

  • 30 grams cream cheese

  • 1/4 onion, chopped

  • 3 mushrooms, chopped

  • 1 bunch parsley, chopped

  • 1/2 clove garlic, grated

  • Salt

  • Pepper

  • Other ingredients:

  • 2 spring roll wrappers

  • Olive oil

  • Baby greens

  • Pink peppercorns

  • Mayonnaise

  • Balsamic vinegar

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  1. Line a bowl with plastic wrap and crack an egg inside. Wrap it up and secure with rubber band. Add a couple drops of vinegar into a saucepan of water and bring to a boil. Add in the eggs and boil for 6 minutes.

  2. Drain salmon of excess water and combine with cream cheese, chopped onion, chopped mushrooms, chopped parsley, garlic, salt and pepper and mix well.

  3. Put a generous amount of salmon mixture onto a spring roll wrapper. Brush edges of wrapper with a paste made of flour and water. Wrap tightly into a bundle.

  4. Add olive oil to a skillet and cook the salmon rillettes on both sides until golden brown and crispy.

  5. On a serving plate, spread some mayonnaise on followed by balsamic vinegar. Pile on some baby greens and top it off with the hot salmon rillette. Garnish with peppercorns and serve immediately.

Crispy Salmon Rillettes




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox