Recipe courtesy of Mary Berg
Salmon Rillettes
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 213
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 44
- Sodium
- 349
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
Rillettes:
220 to 250 grams hot-smoked or canned salmon, preferably packed in oil
3/4 cup (170 grams) cream cheese
1/2 cup (125 milliliters) sour cream
1 tablespoon stone-ground Dijon mustard
1 1/2 teaspoon prepared horseradish
1/2 lemon, zested and juiced
3 tablespoon finely chopped parsley, plus more for sprinkling, optional
Kosher salt and freshly ground black pepper
4 tablespoons (1/4 cup) (57 grams) salted butter
Crostini:
1 baguette
Olive oil
Kosher salt and freshly ground black pepper
Directions
- For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper and pulse once or twice just to combine.
- Transfer the mixture into one or two ramekins or straight sided jars and smooth the top into an even layer. Gently melt the butter in a small saucepan over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about 1 hour to set up.
- For the crostini: Meanwhile, heat your oven to 450 degrees F and set out a large sheet pan. Slice the baguette into about 1/2-inch-thick (1-centimeter-thick) slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
- Bake until golden, 6 to 8 minutes, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable bag.
- Serve the rillettes spread over the crostini.