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Salmon Rillettes

Serve this flavorful salmon on toast for a picture-perfect lunch or snack.

salmon rillettes
Danielle Daly
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Yields: 2 cups
Total Time: 0 hours 45 mins
2 c.

white wine

9 oz.

boneless, skinless sockeye salmon fillet, cut into 1 1/2-in. chunks

6 tbsp.

whole-milk Greek yogurt

1 tbsp.

fresh lemon juice

4 tsp.

Dijon mustard

1/4 tsp.

kosher salt

1/4 tsp.



small shallot, finely chopped

4 oz.

smoked sockeye salmon, chopped

2 tbsp.

chopped chives, plus more for serving

toasted pumpernickel bread, for serving

  1. In medium saucepan, bring wine to a simmer. Remove from heat and add salmon fillet; cover and let sit until fish is nearly opaque throughout, 5 to 6 min. Using slotted spoon, transfer salmon and refrigerate until cold, about 30 min.
  2. Meanwhile, in a medium bowl, combine Greek yogurt, lemon juice, mustard, and salt and pepper; stir in shallot. Fold in poached salmon and smoked salmon, then chives. Chill if desired.
  3. Serve with pumpernickel toast and more chives, if desired.

Nutrition per 1/4-cup serving: 114 cal, 17 g pro, 1 g carb, 0 g fiber, 0.5 g sugars (0 g added sugars), 4.5 g fat (1 g sat fat), 44 mg chol, 151 mg sodium

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