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salmon & dill rillettes

salmon & dill rillettes

Once again we are back with a very simple, quick and versatile recipe. To be enjoyed all year round, it is a fantastic prepped in advance lunch box item which can also be served chilled to accompany evening drinks or as a starter for your next dinner party. Salmon and dill is such a deliciously fresh classic combination.




400g fresh salmon fillets
100g smoked salmon
1 lime
125g full fat Greek yoghurt
20g fresh dill
Sprig of thyme
Couple of bay leaves
Black pepper



Prep time: 20mins
Cooking time: 10mins

  • Bring a pan of water to simmer.

  • Add 2 bay leaves a sprig of thyme and half the dill.

  • Add the salmon fillets, cover and cook for 10-15mins.

  • Once cooked, remove from the pan, remove the skin, add to a large bowl and breakdown with a fork .

  • Cut the smoked salmon into small pieces.

  • Add smoked salmon and Greek yoghurt to the large bowl and mix with poached salmon.

  • Add other half of dill, finely chopped and mix well.

  • Squeeze juice of one lime into the bowl and mix some more.

  • Pinch of salt.

  • Pepper to taste.

  • Transfer to a jar and keep in the fridge.


the health boost tip

Rich in protein and packed with your all important omega 3 essential fats, this recipe could easily become a must have on your food prep list. 
It will keep in the fridge for 2-3 days.

Download a printable version here

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