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Salmon Rillettes

Leo Gong; Dan Becker
Yield Makes about 1 1/2 cups; 8 servings
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.


  • 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

Nutrition Information

  • calories 157
  • caloriesfromfat 69 %
  • protein 15 g
  • fat 12 g
  • satfat 6.7 g
  • carbohydrate 3.3 g
  • fiber 0.1 g
  • sodium 502 mg
  • cholesterol 38 mg

How to Make It

  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.