Smoked Salmon Rillettes with Rye Toasts

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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1 pound smoked salmon

1/2 cup good olive oil, plus more as needed 

15 to 20 mixed heirloom cherry tomatoes, cut in half

1 cucumber, diced small 

1/2 red onion, thinly sliced 

1 teaspoon capers 

Juice of 1 lemon

1/2 loaf rye bread, sliced and cut into crostini 

4 bunches green onions, chopped

2 ounces vodka 

1 pound cream cheese, softened 

Parsley or celery leaves, for garnish 


Special equipment:
a piping bag; four 8-ounce mason jars
  1. Preheat the oven to 400 degrees F.
  2. Place the smoked salmon in a food processor with olive oil and blend until emulsified. Using a piping bag, fill the bottom of four 8-ounce mason jars with the smoked salmon mixture. Mix the tomatoes, cucumbers, red onion and capers with lemon juice and a dash of olive oil. Top the rillettes to fill the jars.
  3. Brush the crostini with olive oil and toast in the oven until golden, about 5 minutes.
  4. Saute the green onions over high heat in some oil until translucent. Deglaze the pan with the vodka and reduce until the pan is almost dry. Transfer to a food processor with the softened cream cheese and process to incorporate thoroughly. Spread crostini with the cream cheese and sprinkle parsley over rillettes. Serve together.