Smoked Salmon Rillettes and Dilled Yogurt

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
This savory appetizer spread of smoked salmon is served over cocktail slices of pumpernickel bread and topped with an herb Greek yogurt. Make Smoked Salmon Rillettes and Dilled Yogurt a part of your party menu.


Makes 8 servings (serving size: 2 canapés)

Nutritional Information

Calories 103
Fat 2.9 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 8 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 8 mg
Iron 1 mg
Sodium 501 mg
Calcium 44 mg


1/2 pound smoked salmon, finely chopped
1/2 small red onion, finely chopped
1 tablespoon finely chopped chives
1/4 cup capers, drained and chopped
2 tablespoons light mayonnaise, cream cheese, or crème fraÎche
2 tablespoons fresh lemon juice, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup plain low-fat Greek yogurt
2 tablespoons finely chopped fresh dill
16 slices cocktail pumpernickel bread
Fresh dill fronds for garnish (optional)


1. In a medium bowl, stir together salmon, onion, chives, capers, mayonnaise, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. In a separate small bowl, stir yogurt, dill, remaining tablespoon lemon juice, and 1/4 teaspoon pepper. Refrigerate mixtures until ready to serve.

2. Spread 1 tablespoon salmon mixture onto each of the pumpernickel squares. Top each with about 1 teaspoon dilled yogurt, and, if using, dill fronds.