Salmon Rillettes
Serve this flavorful salmon on toast for a picture-perfect lunch or snack.
Danielle Daly
Yields:
2
cups
Total Time:
0
hours
45
mins
Ingredients
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.
pepper
1
small shallot, finely chopped
4
oz.
smoked sockeye salmon, chopped
2
tbsp.
chopped chives, plus more for serving
toasted pumpernickel bread, for serving
Directions
- 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.
- 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.
- 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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