Salmon Rillettes

cooking.nytimes.com

Penka Lenka

1 6-ounce salmon fillet, bones removed

Salt and freshly ground pepper

5 ounces smoked salmon, cut into thin strips, then into ¼-inch pieces

1 tablespoon unsalted butter, at room temperature

1 tablespoon extra virgin olive oil

4 tablespoons plain Greek yogurt

1 tablespoon crème fraîche (or omit and use 5 tablespoons yogurt)

1 1 to 2 to 2 tablespoons fresh lemon juice

2 tablespoons chopped chives

Directions at cooking.nytimes.com

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