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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 43 Thalia and Bianca: Salmon Rillettes with Olive Oil Crackers

MKR: Thalia and Bianca's salmon entree

Prep:   30 mins          

Cook:  20 mins + 30 mins cooling              

Serves: 4



  • 1 cup watercress sprigs
  • 1 tsp lemon juice
  • 1 tsp olive oil

Salmon confit

  • 200g tub duck fat
  • 250g butter
  • 550g skinless salmon fillet, pin boned

Salmon rillette

  • 500g confit salmon (as above)
  • sea salt and black pepper
  • 1/4 bunch chives, finely chopped
  • 1/4 bunch dill, chopped
  • grated zest of 1/2 lemon
  • 2 teaspoons capers, rinsed
  • 1/4 tsp finely grated fresh horseradish

Olive oil crackers

  • 250g plain flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 125ml water
  • 80ml olive oil
  • extra olive oil, for brushing
  • Flaked sea salt, to sprinkle



  1. To confit the salmon, melt duck fat and butter in a small saucepan (just big enough to hold salmon), over a low heat and bring to 60C. Add salmon and maintaining temperature, cook for 10 minutes.
  2. Remove salmon and drain on absorbent paper. Cool.
  3. To make rillettes, coarsely flake salmon into a bowl. Add remaining ingredients. Mix gently to combine so that mixture still has some texture.
  4. Divide mixture among four presentation rings on serving plates. Refrigerate for 30 minutes.
  5. Meanwhile, preheat oven to 200C.
  6. To make crackers, sift combined flour, baking powder and salt into a mixer fitted with a dough hook. Add combined water and oil, mixing to form a dough. Mix on medium for 2 minutes.
  7. Divide dough into small portions. Roll each portion into a 2mm thin rectangle and place on prepared tray. Brush with extra oil and sprinkle with salt.
  8. Bake for about 10 minutes or until golden and crisp. Cool.
  9. Toss watercress with juice and oil to dress. Season.
  10. Remove presentation rings from rillettes. Top with watercress. Serve with crackers.



If duck fat is unavailable, replace duck fat with olive or grape seed oil.