Name: Smoked Salmon Rillettes
Cook time: 10 minutes
Total time: 10 minutes
Yield: 8 servings
Ingredients: 1/3 cup finely chopped shallots (about 2 small); 1 cup crème fraîche; 1/2 cup (1 stick) unsalted butter, melted; 8 ounces smoked salmon; 2 teaspoons finely grated lemon zest; 4 teaspoons fresh lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper; 1/4 cup finely chopped chives, plus more for garnish; Rye crackers and flaky sea salt (for serving)

Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian

We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.

Recipe information

Total Time
10 minutes
Yield
8 servings

Ingredients

1/3 cup finely chopped shallots (about 2 small)

1 cup crème fraîche

1/2 cup (1 stick) unsalted butter, melted

8 ounces smoked salmon

2 teaspoons finely grated lemon zest

4 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

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

Rye crackers and flaky sea salt (for serving)

Preparation

Step 1
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.
Step 2
Spread rillettes onto crackers, then top with chives and sea salt.
Do ahead
Step 3
Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.