Salmon Rillette, Onion Chutney, Toasted Sourdough
Salmon rillette with onion chutney and toasted sourdough is an elegant French-style starter prepared entirely in the Thermomix TM7. Fresh salmon is gently steamed to succulent tenderness, then blended with Greek yoghurt and herbs into a silky spread. Sweet-and-sour onion chutney with port and balsamic vinegar simmers hands-free while the sourdough toasts for a bistro-worthy plate.
About this recipe
Salmon rillette with onion chutney and toasted sourdough is a refined French-inspired starter that your Thermomix TM7 handles with restaurant precision. If you've been searching for salmon rillette recipes or an elegant make-ahead starter for the TM7, this trio delivers bistro quality on one plate. The steamed salmon stays succulent and flaky, then blends with Greek yoghurt, parsley and chives into a silky, spreadable rillette — far creamier than hand-mixed versions. Meanwhile, the preserving function slowly simmers onions with port, caster sugar and balsamic vinegar into a glossy, sweet-sour chutney without any stirring or fear of burning. Served on warm, toasted sourdough, the contrast between creamy fish, sticky chutney and crusty bread is irresistible. It is perfect for a festive dinner party, a leisurely weekend lunch or as part of a larger grazing board, and both components can be made a day ahead.
Preparation tips
- Chill the salmon rillette in the fridge for at least an hour before serving; the Greek yoghurt and herbs need time to set so the spread holds beautifully on warm sourdough rather than turning runny.
- Store the onion chutney in a clean, sterilised jar in the fridge for up to a week — the port and balsamic vinegar flavours deepen overnight, making it even better the next day.
- For a lighter rillette, replace half of the Greek yoghurt with extra fresh herbs and a squeeze of lemon; taste before adding salt, as the salmon and chutney both bring natural seasoning to the plate.
Recipe variations
- Lactose-free version: swap the Greek yoghurt for a plant-based coconut or soy yoghurt and serve the rillette on gluten-free toasted bread instead of sourdough — the chutney remains naturally lactose-free.
- Festive winter variation: add a pinch of ground cloves and a spoonful of redcurrant jelly to the onion chutney, then garnish the salmon rillette with dill and thin lemon slices for a Christmas grazing board.
Thermomix TM7 Benefits
- Steaming the salmon fillet gently in the Varoma keeps it succulent and flaky, never dry, for a restaurant-quality rillette base. [Multi-Function]
- The TM7 weighs the caster sugar and balsamic vinegar directly in the bowl, ensuring a perfectly balanced sweet-sour chutney every time. [Time Savings]
- Heating the onions with port happens hands-free at precise low temperature, so the chutney caramelises slowly without catching or burning. [Precision Control]
- Mixing the steaked salmon with Greek yoghurt and fresh herbs produces a silky, even rillette texture in seconds, faster than folding by hand. [Time Savings]
- Chopping the fresh parsley and chives uniformly releases their aroma evenly throughout the rillette for consistent flavour in every bite. [Multi-Function]
Ingredients
- red onions
- port
- caster sugar
- balsamic vinegar
- fresh parsley
- fresh chives
- Greek yoghurt
- salmon fillet, fresh, skinless
- fresh thyme
- fennel bulb