Cold Smoked Salmon Rillette
This is a French recipe that combines cream cheese and cold smoked salmon, it’s simple to put together and is perfect for a charcuterie board!
In addition we placed chunks of the salmon, sprinkled it with Hot Under The Kilt ( or Cajun seasoning of choice) and air fried it at 400 for 4 minutes and it was perfectly crispy and the prefect accompaniment to the rillette and toast points!
Thank you to Logan’s Daily Catch for their amazing partnership!
Cold Smoked Salmon Rillette
- Yield: 12 ounces 1x
Ingredients
Scale
- 1/2 lb cold smoked salmon, finely chopped
- 1 80z block cream chees, room temperature
- 2 green onions, finely diced
- 2 tbsp chopped fresh dill
- Juice of 1 lemon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- Crusty bread cut in 1/2 ” thickness
- olive oil
- Sea salt
Instructions
- Place cream cheese into a medium sized bowl and soften using a fork, add all remining ingredients except for the salmon.
- Use the fork to vigorously combine the ingredients.
- gently fold in the salmon and refrigerate for 1/2 hour before serving.
- Preheat oven to 400.
- Cut bread into triangles, place on a baking sheet, drizzle with the olive oil and sprinkle with sea salt.
- Bake for 10 minutes. Cool and serve with the rillette.
- Category: appetizers, Fish, recipes
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