Cucumber Dill & Smoked Salmon Rillette Recipe

Prepare smoked salmon

Check the smoked salmon for any remaining skin or bones and remove them. Flake the smoked salmon into small pieces using your fingers or a fork so it will incorporate easily into the rillette.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese, softened unsalted butter, and Greek yogurt. Beat with a fork or small whisk until smooth and homogenous.

Fold salmon & season

Stir the flaked smoked salmon into the cream cheese mixture until evenly distributed. Add the lemon juice, lemon zest, Dijon mustard, white pepper, and kosher salt. Taste and adjust seasoning — smoked salmon can be salty, so add salt sparingly.

Texture adjustment

If you prefer a smoother rillette, pulse the mixture briefly in a food processor (1–3 short pulses), leaving some visible flakes of salmon for texture. If you prefer chunkier, leave as-is and mix by hand.

Prepare cucumber

Peel the English cucumber, slice lengthwise and scrape out seeds with a spoon if they are watery. Finely dice until you have about 1 cup. Place the diced cucumber in a small sieve, sprinkle with a pinch of salt, and let sit 5 minutes. Press or shake gently to remove excess water and pat dry with paper towel.

Mix dill and aromatics

In a small bowl combine the finely chopped dill, minced shallot, chopped capers, and olive oil. Stir to combine.

Combine with rillette

Fold the drained diced cucumber and the dill-shallot-caper mixture into the rillette base. Mix gently until uniformly distributed. Taste and adjust lemon, pepper, or dill to preference.

Chill (recommended)

Cover the bowl and refrigerate the rillette for at least 30 minutes to allow flavors to meld. Chilling also firms the spread for easier service. If short on time, it can be served immediately.

Finish and garnish

Before serving, stir the mixture and transfer to a serving bowl. Sprinkle everything bagel spice or toasted sesame seeds on top and garnish with a few sprigs of dill or microgreens.

Spoon the rillette onto thinly sliced baguette rounds or crispbreads. Serve with lemon wedges on the side so guests can add a bright squeeze if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving; if the mixture firms too much, let it sit at room temperature 10–15 minutes to soften.