Wednesday, April 19, 2017

Smoked Salmon Rillettes



This spread was the happiest surprise of our entire Easter menu this year. I'm not the world's biggest smoked salmon fan, but when it's right, it's right. This recipe can be whipped up in about 15 minutes, and made an entire day ahead of time, making it a perfect party appetizer. It's also pretty adaptable, as you could add whatever herbs you have on hand, a little more of this or less of that, and everything would be just fine. I'll definitely be making it again and spreading it on some everything crackers (or bagels) ASAP.



Smoked Salmon Rillettes 
(adapted from Salt & Wind)

1 T. unsalted butter
1/4 c. minced shallots
1/3 cup diced fennel
Kosher salt and black pepper
1 T. freshly squeezed lemon juice
1/2 t. grated lemon zest
1 T. finely chopped chives
1 T. finely chopped fennel leaves
2 T. creme fraiche
Crackers for serving

Directions
  1. Melt the butter over medium heat in a small pan. Add the shallots and a generous pinch each of salt and pepper. Sauté until the shallots are translucent and soft. 
  2. Add the diced fennel to the pan and sauté briefly, about 30 seconds. Remove from heat and allow to cool.
  3. In a small bowl, add shallot mixture, lemon juice and zest, herbs, chives, fennel leaves, and creme fraiche. 
  4. Break the salmon into bite-sized pieces and fold into the mixture until just combined. Salt to taste.
  5. Store covered in refrigerator for a few hours or overnight.




1 comment:

  1. I don't know much about this dish namely Smoked Salmon Rillettes. But, in the picture the dish is looking very delicious and the way you decorated is beyond awesome. You having great decoration skills

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