Smoked Salmon Rillette

Smoked Salmon Rillette

Smoked salmon rillette is a classic dish that is enjoyed in many countries around the world. It is made by shredding or flaking cooked salmon, and then mixing it with butter and other ingredients to create a spreadable paste. Smoked salmon rillette is often served as an appetizer or a topping for crackers and other dishes.

The origins of rillette can be traced back to medieval France, where it was a popular dish that was made with pork or other meats. Over time, the recipe for rillette has evolved, and various types of rillette have been developed to suit changing tastes and preferences.

Today, smoked salmon rillette is a popular and beloved dish that is enjoyed in many countries around the world. It is often served as an appetizer or a topping for crackers and other dishes, and it is a popular choice for people who are following a vegetarian or vegan diet, as it is a good source of protein, omega-3 fatty acids, and other nutrients.

Overall, smoked salmon rillette is a classic and beloved dish that is enjoyed for its rich, flavorful, and spreadable texture, and it is a popular choice for many different meals and occasions.

SMOKED SALMON RILLETTE

Course Appetizer
Prep Time 20 minutes
Servings 4
Author N. J. Sorensen, RDN

Ingredients

  • 4 ounces smoked salmon
  • 6 ounces fresh salmon fillet — boned and skinned
  • ½ cup unsalted butter
  • ¼ cup plain yogurt
  • 1 teaspoon lemon juice
  • 2 tablespoons chives — finely chopped
  • 1 each French bread baguette
  • dill sprigs — for garnish

Instructions

  • Poach fresh salmon, approximately 8 minutes. Place on paper towel and set aside to cool. Meanwhile coarsely chop smoked salmon and place in mixing bowl. Combine with butter. Add lemon juice, yogurt and chives. Mix well. Flake the poached salmon and fold together. Place into serving dish and chill two hours. Thinly slice baguette. Brush one side with olive oil. Sprinkle with sea salt. Toast lightly in broiler. Place serving dish on large platter. Arrange toasted baguette slices around dish. Garnish with dill sprigs.