Smoked salmon rilettes

General

This recipe is a fish-lover’s interpretation of the classic French bistro and café fare rillettes de porc. Should you have some leftover grilled salmon on hand, it can replace up to half of the smoked salmon. I prefer to use hot-smoked salmon here rather than cold-smoked salmon. Sometimes called “kippered” salmon, it is prepared with gentle but direct smoky heat, leaving it with a firm, moist, flaky texture that’s ideal for this recipe. For embellishment, you can top the rillettes with a scattering of capers just before serving.

Source

Cynthia Nims, Salty Snacks

Logistics

Makes 6 to 8 servings

Ingredients

• ½ cup unsalted butter, at room temperature
• ¼ cup cream cheese, at room temperature
• 8 ounces hot-smoked salmon, skin removed
• 2 tablespoons dry vermouth or dry white wine, more if needed
• Pinch of freshly grated or ground nutmeg
• Kosher salt or flaky or coarse sea salt
• Freshly ground white or black pepper
• Crackers, baguette slices, and/or cucumber slices, for serving

Procedure

1. Cream together the butter and cream cheese in a large bowl with a wooden spoon until well blended and smooth. Finely flake the smoked salmon into the bowl, discarding any bones you come across. Add the vermouth and nutmeg, stirring well. Taste for seasoning, adding salt and pepper to taste. The texture should be smooth and spreadable. If the mixture is quite stiff, stir in a bit more vermouth.
2. Spoon the rillettes into a single serving bowl or individual ramekins, cover well with plastic wrap, and refrigerate for at least 2 hours before serving, to allow the flavors to meld. The rillettes can be made up to 3 days in advance.
3. About 30 minutes before serving, take the rillettes from the refrigerator and set on the counter to soften a bit. Serve with small knives for spreading onto the crackers, baguette slices, and/or cucumber slices.