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Salmon rillettes or pâté Recipe

French · Appetizer · 25 min total

A smooth and flavorful spread made with cooked salmon, perfect for appetizers or light lunches.

Ingredients

• 1/2 lb (225g) skinless salmon fillet
• 1/4 cup (60g) unsalted butter, softened
• 1/4 cup (60g) cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Place salmon in a small skillet and add water to barely cover. Bring to a gentle simmer, cover, and cook for 5-7 minutes until just cooked through. Drain and let cool slightly.
2. Flake the salmon into a bowl, removing any bones. Let cool completely.
3. In a separate bowl, beat together butter, cream cheese, lemon juice, and Dijon mustard until smooth.
4. Add flaked salmon, capers, dill, salt, and pepper. Mix gently until well combined but still chunky.
5. Taste and adjust seasoning. Transfer to a serving dish or ramekins. Refrigerate for at least 1 hour before serving.

Tips

• Can be made up to 2 days ahead; cover and refrigerate.
• Serve with crackers, toasted baguette slices, or cucumber rounds.
• Substitute smoked salmon for half the cooked salmon for a smokier flavor.

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