Salmon Rillettes

Name: Salmon Rillettes
Total time: 20 min
Ingredients: 1 6-ounce salmon fillet, bones removed; Salt and freshly ground pepper; 5 ounces smoked salmon, cut into thin strips, then into 1/4-inch pieces; 1 tablespoon unsalted butter, at room temperature; 1 tablespoon extra virgin olive oil; 4 tablespoons plain Greek yogurt; 1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt); 1 1-2 to 2 tablespoons fresh lemon juice; 2 tablespoons chopped chives

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Total: 20 minutes

Servings: 2

Author : Martha Rose Shulman

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Ingredients

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1 6-ounce salmon fillet, bones removedSalt and freshly ground pepper5 ounces smoked salmon, cut into thin strips, then into 1/4-inch pieces1 tablespoon unsalted butter, at room temperature1 tablespoon extra virgin olive oil4 tablespoons plain Greek yogurt1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt)1 1-2 to 2 tablespoons fresh lemon juice2 tablespoons chopped chives

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Instructions

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Step 1

Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.

Step 2

Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.

Step 3

Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.

Step 4

Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.