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.
More From Sunset
- Calories: 157
- Calories from fat: 69%
- Protein: 15g
- Fat: 12g
- Saturated fat: 6.7g
- Carbohydrate: 3.3g
- Fiber: 0.1g
- Sodium: 502mg
- Cholesterol: 38mg
- 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
- 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.
- Note: Nutritional analysis is per 3-Tbsp. serving.
Only you will be able to view, print, and edit this note.Add Note