French Taste: Salmon Rillettes

This may quickly become my next go-to appetizer, replacing the tapenade pinwheels (more on those later) which were also from Laura Calder‘s French Taste — one of my favourite cookbooks.

Quick and easy to throw together AND another great use for leftover salmon!

Salmon Rillettes

Recipe from the Food Network Canada website here.
and my modified version, with the ingredients at hand:

1/3 cup butter, softened
1.5 tablespoon sour cream
1 tablespoon shallot, chopped
1 tablespoon chives and flat-leaved parsley, chopped
2 filets leftover cooked salmon, coarsely chopped
1 lemon, juiced
coarse salt and freshly ground pepper

Mix the butter, sour cream, shallot, and herbs. Add the salmon and season to taste with salt, pepper, and lemon juice.

Put into a nice glass jar or bowl, leave in the fridge to cool and set, but let it soften at room temperature before serving.

Delicious with any type of cracker.

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