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Salmon Rillettes
Created by: Howcan Team
Ingredients
- 8 oz smoked salmon
- 4 oz unsalted butter, softened
- 2 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions
- In a food processor, pulse 8 oz of smoked salmon until finely chopped.
- Add 4 oz of softened unsalted butter, 2 tbsp of crème fraîche, 1 tbsp of lemon juice, and 1 tbsp of chopped fresh dill to the food processor.
- Pulse until the mixture is smooth and well combined.
- Taste and season with salt and pepper as needed.
- Transfer the rillettes to a serving bowl or individual ramekins.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve with toasted baguette slices or crackers.
Salmon rillettes, a classic French dish, originated in the Loire Valley. This delectable spread is made by slow-cooking salmon in seasoned butter until it's tender and flaky, then blending it with herbs, spices, and sometimes a touch of cream. Renowned chefs like Alain Passard and Daniel Boulud have put their own spin on this dish, elevating it to gourmet status. Today, the best salmon rillettes can be found in Parisian bistros and upscale seafood restaurants. The key to perfect rillettes lies in using high-quality salmon, balancing the seasoning, and achieving the ideal creamy texture. For a twist, some chefs incorporate smoked salmon for a richer flavor profile.
15 min
8
180 calories
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