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
Here are some other dip recipes you might like:
Hungry for more?
- 10 ounces poached boneless, skinless salmon fillets
- 4 ounces cold smoked salmon, cubed
- 1 shallot, minced
- 1 garlic clove, minced
- 2 ½ tablespoons roughly chopped capers
- 1 ½ tablespoons thinly sliced chives
- 1 ½ tablespoons minced dill
- 1 tablespoon minced tarragon
- 2 tablespoons lemon juice
- zest of 1 lemon
- ⅓ cup crème fraiche
- salt and pepper to taste
- 1 sourdough baguette, thinly sliced
- 3 tablespoons extra virgin olive oil
- Place both salmons into a large bowl and lightly flake apart with two forks.
- 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.
- Scoop mixture into a jar or other storage container and tightly compact and chill for at least an hour or until ready to use.
- 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.