Salmon Rillettes. This is such a great spread to make for parties, but it is also one of those things you can put on anything. Some things that come to mind are putting it in a grilled cheese, on a bagel, in cucumber cups, or just with some fresh veggies. As a tuna salad fan, I gotta say this is going to be my new go to when I’m in the mood for fish quick. I love this stuff so much. It’s so rich and creamy, and so easy to throw together. I also love that this is one of those recipes you can totally make ahead of time. Super easy entertaining. Hope you guys enjoy! ♥ Teri
Serves 5 to 7
10 ounces poached boneless, skinless salmon fillets
4 ounces cold smoked salmon, cubed
1 shallot, minced
1 garlic clove, minced
2 1/2 tablespoons roughly chopped capers
1 1/2 tablespoons thinly sliced chives
1 1/2 teaspoons minced dill
2 tablespoons fresh lemon juice
zest of 1 lemon
1/3 cup crème fraiche
salt and pepper to taste
1 sourdough baguette, thinly sliced
3 tablespoons extra virgin olive oil
1. Place both salmons into a large bowl and lightly flake apart with two forks.
2. Add shallot, garlic, capers, tarragon, and dill and stir together. Add lemon juice and crème fraiche and continue to stir until fully mixed. Season with salt and pepper.
3. Scoop mixture into a jar or other storage container and tightly compact and chill for at least an hour or until ready to use.
4. For Crostini: Preheat oven to 375°F. Place baguette slices onto a baking sheet and brush with oil. Flip and brush other sides with oil. Season with salt and pepper. Bake for 5 to 7 minutes. Flip each crostini and continue to bake for an additional 5 to 7 minutes or until lightly browned on the edges and crisp. Serve with chilled rillettes.