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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rillettes are coarse, pâté-like French spreads typically made from duck, pork, or rabbit. Our salmon version is a lighter take on the traditional dish. It's good with toasted baguette slices or sturdy crackers, and a nice cold flute of dry sparkling rosé wouldn't be a bad idea either. Prep and Cook Time: about 10 minutes. Ingredients:
1 tablespoon unsalted butter |
1/4 cup finely minced onion |
1/2 pound hot-smoked salmon, skinned and broken into chunks |
3 ounces cold-smoked salmon, torn into pieces |
2/3 cup crème fraîche |
1/4 cup finely chopped chives |
1 1/2 tablespoons lemon juice |
freshly ground black pepper |
Directions:
1. Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until soft but not browned, about 3 minutes. Let cool slightly.
2. Scrape onion into a food processor and add hot- and cold-smoked salmon. Pulse mixture until fish is coarsely chopped. (Do not overblend, or mixture will become pasty.)
3. Scrape into a medium bowl and gently stir in crème fraîche, chives, and lemon juice. Season to taste with pepper.
4. Note: Nutritional analysis is per 3-Tbsp. serving.
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