Salmon Rillettes
Servings: 7
Calories: 252kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 252kcal | Carbohydrates: 19g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 452mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg