Rillettes usually refer to a rich, pork, duck or rabbit spread. This is a lighter, spring variation. I like the salmon in pieces but the mixture can also be chopped fine. Remove from refrigerator about 20 minutes before serving. Serve with toasted or plain baguette, brioche or pumpernickel. It also makes delicious party sandwiches.
Makes about 2 cups (500mL)
- 1 1/2 lbs (750g) boneless, skinless salmon fillet, cooked
- 1/2 lb (250g) smoked salmon
- 1/2 cup (125mL) butter, at room temperature
- 1/4 cup (50mL) creme fraiche or sour cream
- 1 tsp (5mL) kosher salt (or to taste)
- 1/4 tsp (1mL) freshly ground black pepper
- 1 tsp (5mL) Dijon mustard
- 2 tbsp (25mL) lemon juice
- 2 tbsp (25mL) chopped fresh tarragon
- 2 tbsp (25mL) chopped fresh chives or green onion
- Gently flake cooked salmon and combine with smoked salmon.
- In a large bowl beat butter with creme fraiche, salt, pepper, mustard, lemon juice, tarragon and chives. Mix in salmon and smoked salmon. Taste and adjust season if necessary.
- Press mixture into a serving bowl or line a loaf pan with plastic wrap and spoon into pan. Cover and refrigerate at least 2 hours. If serving in the dish, score the top and if serving in the loaf, unmold, discard plastic and place on a serving platter.