Crispy Salmon Rillettes

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


  • 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


  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.