Leo Gong; Dan Becker
YieldsMakes about 1 1/2 cups; 8 servings
Rillettes are coarse, pâté-like French spreads typically made from duck, pork, or rabbit. Our salmon version is a lighter take on the traditional dish. It's good with toasted baguette slices or sturdy crackers, and a nice cold flute of dry sparkling rosé wouldn't be a bad idea either. Prep and Cook Time: about 10 minutes.

How to Make It

Step 1
1

Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until soft but not browned, about 3 minutes. Let cool slightly.

Step 2
2

Scrape onion into a food processor and add hot- and cold-smoked salmon. Pulse mixture until fish is coarsely chopped. (Do not overblend, or mixture will become pasty.)

Step 3
3

Scrape into a medium bowl and gently stir in crème fraîche, chives, and lemon juice. Season to taste with pepper.

Step 4
4

Note: Nutritional analysis is per 3-Tbsp. serving.

Ingredients

 1 tablespoon unsalted butter
 1/4 cup finely minced onion
 1/2 pound hot-smoked salmon, skinned and broken into chunks
 3 ounces cold-smoked salmon, torn into pieces
 2/3 cup crème fraîche
 1/4 cup finely chopped chives
 1 1/2 tablespoons lemon juice
  Freshly ground black pepper

Directions

Step 1
1

Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until soft but not browned, about 3 minutes. Let cool slightly.

Step 2
2

Scrape onion into a food processor and add hot- and cold-smoked salmon. Pulse mixture until fish is coarsely chopped. (Do not overblend, or mixture will become pasty.)

Step 3
3

Scrape into a medium bowl and gently stir in crème fraîche, chives, and lemon juice. Season to taste with pepper.

Step 4
4

Note: Nutritional analysis is per 3-Tbsp. serving.

Salmon Rillettes