Cold Smoked Salmon Rillette

Season 4 Episode 8

This is a French recipe that combines cream cheese and cold smoked salmon, it’s simple to put together and is perfect for a last minute entertaining!

Why You’ll Love It

• Versatility: Serve it as an appetizer on crostini, crackers, or cucumber rounds. It’s just as happy on a brunch board next to bagels.

• Make-Ahead Friendly: The flavors improve after a night in the fridge, making it perfect for entertaining.

• Elegant Yet Accessible: It feels fancy but uses simple ingredients you can find at any good market.

How to Enjoy It

Salmon rillettes deserve a place at your next gathering. Serve chilled, garnished with fresh dill, lemon zest, or capers. Pair it with a crisp white wine, a sparkling rosé, or even a cold craft beer. It’s the kind of dish that makes people pause, smile, and go back for seconds.

Cold Smoked Salmon Rillette

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• Author: The Kilted Chef
• Yield: 12 ounces 1x

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Ingredients

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• 1/2 lb cold smoked salmon, finely chopped
• 1 -80z block cream cheese, room temperature
• 2 green onions, finely diced
• 2 tbsp chopped fresh dill
• Juice of 1 lemon
• 1 tsp Hot Under the Kilt Acadian Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• Mini Naan
• 1 tsp olive oil
• Sea salt

 

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Instructions

• Place cream cheese into a medium sized bowl and soften using a fork, add all remining ingredients except for the salmon.
• Use a mixer to combine the ingredients.
• Gently fold in the salmon and refrigerate for 1/2 hour before serving.
• Heat a sauté pan over medium heat, add 1 tsp of olive oil, once hot add the naan, warm through and them sprinkle with sea salt..
• Bake for 10 minutes. Cool and serve with the rillette.

• Category: appetizers, Fish, oui chef recipes