Salmon Rillettes (from leftovers)

Salmon Rillettes

Brioche Toast Points, Cucumber Slices
Radish, Lemon
Pickled Onion and Olive Skewers

Using leftover smoked salmon and roasted salmon for rillettes is a perfect idea because it turns odds and ends into something luxurious without waste.

Serving it with brioche toast points adds a touch of buttery sweetness and crunch, while the thick cucumber slices act as a crisp, refreshing vehicle for the salmon.

The little skewers of cocktail onions, Castelvetrano olives, and cherry tomatoes introduce briny, tangy, and juicy notes, giving each bite complexity and brightness. While sliced red radish adds peppery crunch, and the thin lemon slices let guests add a fresh, zesty lift whenever they like.

Altogether, it’s a gorgeously balanced appetizer platter—texturally varied, visually appealing, and perfect for entertaining. It turns simple leftovers into something that looks and tastes like a restaurant-quality hors d’oeuvre.

Salmon Rillettes (from leftovers) Recipe

Ingredients

• 2 oz. roasted sockeye salmon, flaked

• 4 oz. cold smoked salmon, finely chopped

• 3 T. unsalted butter, softened

• 1 T. crème fraîche

• 1 t. fresh lemon juice

• ½ t. Dijon mustard

• 1 t. minced shallot

• 1 t. chopped fresh herbs (chives and/or dill)

• Salt and pepper to taste

Method

Flake the cooked sockeye salmon into a bowl, removing any skin or bones, and finely chop the smoked salmon. Combine both with softened butter, crème fraîche, lemon juice, and Dijon mustard, mixing gently with a fork until creamy but still slightly flaky.

Fold in minced shallots and chopped herbs, then season lightly with salt and pepper, keeping in mind the smoked salmon adds saltiness. Pack the mixture into a small jar or ramekin, cover and chill for at least two hours to allow the flavors to meld.

Note

Use any ratio of roasted salmon to smoked salmon to add up to 6 oz. Whatever is left over!

The word “rillettes” is pronounced ree-ET (ree as in “reed,” ET like “ette” but without emphasizing the “t”). Even in the plural, the final “s” is always silent, so whether you have one jar or a whole platter, it’s still ree-ET.