Salmon Rillette

Posted On: February 26, 2014
A quick yet polished dish, salmon rillettes are perfect for entertaining or as a light snack. Prep ahead of time and pair the creamy texture with a crusty piece of bread or your favorite crackers.
  • 4 Beetnik Salmon fillets
  • 1 1/2 cup of softened butter
  • 1/3 cup plain yogurt
  • 2 egg yolks
  • 1/4 cup cup olive oil
  • juice of 1 lemon
  • salt and pepper
  • 1/2 bunch finely chipped chives

Whisk the butter until the consistency becomes light and creamy. One at a time, slowly add the yogurt and egg yolks and continue to whisk until it becomes smooth and glistens. Drizzle in the oil and set aside.

Place the thawed salmon fillets in a pan and fill the pan up with just enough water to cover the salmon. Squeeze lemon juice in to the pan and season to taste with salt and pepper. Se heat to low and let simmer for roughly 5-7 minutes, or until the center of the fish turns pink. Remove the salmon from the pan and strain gently. Set the fish aside to cool. Once the fish has cooled down a bit, use a fork to flake the salmon while in the strainer. Make sure to set a bowl underneath the strainer to collect the excess juices. Add the flaked salmon to the butter mixture and add chives, and extra squeeze or two of lemon and the excess salmon juice. Season to taste with salt and pepper, adding more lemon if needed. Continue to mix the fish and the butter mixture, until desired consistency. Serve with your favorite bread or crackers!


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