Salmon Rillettes

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 (8-ounce) skin-on salmon fillet

⅛ teaspoon plus ¼ teaspoon table salt, divided

2 ounces smoked salmon, cut into ¼-inch pieces

2 tablespoons unsalted butter, softened

2 tablespoons crème fraîche

1 tablespoon lemon juice

2 teaspoons whole-grain mustard

⅛ teaspoon pepper

1 tablespoon chopped fresh chives

View Nutritional Information

We prefer farm-raised salmon to wild salmon here because of its higher fat content. If your salmon is less than 1½ inches thick at its thickest point, check for doneness after 8 minutes in step 1. Serve with toasted baguette slices or crackers.

Directions at americastestkitchen.com

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