This dish blends butter with hot-smoked salmon to give the rich spread extra-rich flavor.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | about 2 cups |
Ingredients
- 220 to 250 grams hot-smoked or canned salmon, preferably packed in oil
- 3/4 cup (170 grams) cream cheese
- 1/2 cup (125 milliliters) sour cream
- 1 tablespoon stone-ground Dijon mustard
- 1 1/2 teaspoon prepared horseradish
- 1/2 lemon, zested and juiced
- 3 tablespoon finely chopped parsley, plus more for sprinkling, optional
- Kosher salt and freshly ground black pepper
- 4 tablespoons (1/4 cup) (57 grams) salted butter
- 1 baguette
- Olive oil
- Kosher salt and freshly ground black pepper
Instructions
- For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper and pulse once or twice just to combine.
- Transfer the mixture into one or two ramekins or straight sided jars and smooth the top into an even layer. Gently melt the butter in a small saucepan over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about 1 hour to set up.
- For the crostini: Meanwhile, heat your oven to 450 degrees F and set out a large sheet pan. Slice the baguette into about 1/2-inch-thick (1-centimeter-thick) slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
- Bake until golden, 6 to 8 minutes, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable bag.
- Serve the rillettes spread over the crostini.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 213 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 44 mg |
| Sodium | 349 mg |
Reviews
This was another hit! Mary is such a delight to watch and all her recipes are yummy and doable.
Made this for Christmas. Oh my dear word!! It is so soooo delicious. I followed the recipe except that I could not find dill and it was super yum. Thank you, Mary Berg, you teach really well. I found it so easy to make and I normally don’t do these sort of recipes. I’m 61 years old and I really appreciate you and your talent. Can’t wait to try your other recipes. BTW, I also love how funny you are.
Loved it, made it just as written.
I would also like to know how long it can safely be kept in the refrigerator.
Delicious! Will make again!
A stunner! Mary, I wish you had a third season. Love your recipes and sense of humor.
We smoked the salmon on the grill and made this recipe to the “T” and plan to make again for the holiday parties.
Thank you.
How did you cook your salmon?
Can’t wait to try this recipe. So simple and looks Devine
We haven’t tried this yet, but wonder how long it will keep in the refrigerator ?