Smoked Salmon Rillettes

christmas eve christmas appetizer salmon hors d'oeuvre wedding

Katherine Sacks

8 servings

Source

Ingredients

1/3 cup finely chopped shallots (about 2 small)

1 cup crème fraîche

1/2 cup (1 stick) unsalted butter, melted

8 ounces smoked salmon

2 teaspoons finely grated lemon zest

4 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

1/4 cup finely chopped chives, plus more for garnish

Rye crackers and flaky sea salt (for serving)

Method

Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.

Spread rillettes onto crackers, then top with chives and sea salt.

Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.