Smoked Salmon Rillettes

Ingredients for Smoked Salmon Rillettes

• 40g finely chopped shallots (about 2 small)

• 230g crème fraîche

• 110g (1 stick) unsalted butter, melted

• 230g smoked salmon

• 2 teaspoons finely grated lemon zest

• 4 teaspoons fresh lemon juice

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground white pepper

• 1/4 cup finely chopped chives, plus more for garnish

• Rye crackers and flaky sea salt (for serving)

Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.

Spread rillettes onto crackers, then top with chives and sea salt.

Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.