Smoked Salmon Rillettes

1. 1

   Lightly oil six 3/4 cup ramekins.

2. 2

   Cut a third of the salmon into fine strips and set aside. Place the remaining salmon in a food processor with the creme fraiche, butter and lemon zest. Pulse to coarsely chop, then transfer to a bowl. Mix in the onion, chives and lemon juice.

3. 3

   Spoon the reserved salmon into the bases of the prepared ramekins. Top with the creme fraiche mixture, pressing down lightly to remove any air pockets. Smooth the surface with a flat knife, cover with plastic wrap and refrigerate for 1 hour, until ready to serve.

4. 4

   Top the rillettes with cucumber. Run a knife around the inside edge of each ramekin to release the rillettes from the sides. Invert onto serving plates and top with extra chives. Serve with melba toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.