Name: Salmon Rillettes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 2 cups
Ingredients: 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; 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.

Salmon Rillettes

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