Salmon Rillettes

1. 1

   Lightly oil a steamer basket.

2. 2

   Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water.

3. 3

   Cover and steam 5 to 8 minutes, depending on thickness of the salmon.

4. 4

   It should be just cooked through and easy to flake apart, but moist.

5. 5

   Remove from heat and allow to cool.

6. 6

   Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.

7. 7

   Flake salmon into a medium-size bowl and add smoked salmon.

8. 8

   Using a fork, mash the two together until well combined and salmon has broken down like canned tuna.

9. 9

   Add butter and olive oil, yogurt and creme fraiche and work together with a fork until well combined.

10. 10

    Add lemon juice to taste and the chives, and mix together well.

11. 11

    Add pepper and mix together.

12. 12

    Chill for 1 to 2 hours.

13. 13

    Allow to come to room temperature before serving.

14. 14

    Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.