80 minutes
A sophisticated and rich appetizer featuring smoked salmon rillettes paired with rye crisps, infused with garlic, caraway, and a touch of lemon.
tablespoons
Large Shallot, minced
each
Garlic Clove, minced
each
teaspoons
to taste
Smoked Salmon, finely chopped
0 oz
cups
Chives, minced, plus more for garnish
tablespoons
Lemon Zest, finely grated
teaspoons
tablespoons
to taste
Rye Crisps
as needed
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.
Comments (0)