Garlicky Smoked Salmon Rillettes with Rye Crisps

1. Cook Shallot Mixture

Melt the unsalted butter in a small skillet over medium heat. Add the minced shallot, garlic, caraway seeds, and a pinch of kosher salt. Cook for about 5 minutes until the shallots are softened and just beginning to brown.

2. Combine with Other Ingredients

Transfer the cooked shallot mixture to a medium bowl and let it cool. Once cooled, add the smoked salmon, sour cream, minced chives, lemon zest, and lemon juice. Stir to combine, then season with additional kosher salt and freshly ground black pepper to taste.

3. Chill and Serve

Transfer the rillettes to an 8-ounce glass jar with a tight-fitting lid. Refrigerate for at least 1 hour. Before serving, let the rillettes stand at room temperature for 10 to 15 minutes, then serve with rye crisps and garnish with fresh chives.