Recipe: Smoked Salmon Rillettes
Smoked Salmon Rillettes
Smoked Salmon Rillettes
The French are great refiners. As Alaskans we like our salmon dip, but this recipe takes it to a whole new level.
Makes 2 half-pint mason jars
  • 4 tablespoons salted butter
  • ½ shallot, chopped
  • 2 jars Dear North Savory Fireweed Smoked Salmon
  • 1 ½ tablespoon smoked sockeye salmon brine
  • 2 sprigs fresh tarragon, chopped
  • 2 sprigs fresh dill, chopped
  • 1 ½ tablespoon crème fraiche or sour cream
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • Kosher salt
  • Black pepper
  • 2 tablespoons salted butter, melted
  • 2 thin slices of lemon, garnish
Heat the butter in a skillet. Add the shallot and smoked salmon, sautéing for 3 to 4 minutes until the butter is completely melted and the shallots soften. Pour the salmon and shallot mixture into a food processor. Pulse for 30 seconds. Then, slowly add the smoked salmon brine while blending. Puree until smooth. Scoop out the salmon puree into a bowl. Mix in the tarragon, dill, crème fraiche, capers, lemon juice, salt, and pepper. Spoon into clean Dear North half-pint jars—this is a great way to recycle. Make sure to tamp down to remove air bubbles. Pour the remaining butter over the top to seal the rillettes mixture. Crown with a lemon slice and seal the jar.
From Alaska With Love