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.

How to Make It

Step 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.

Step 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.)

Step 3

Scrape into a medium bowl and gently stir in crème fraîche, chives, and lemon juice. Season to taste with pepper.

Step 4

Note: Nutritional analysis is per 3-Tbsp. serving.

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