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    Garlicky Smoked Salmon Rillettes with Rye Crisps

    clock-icon80 minutes
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    Pixicook editorial team

    A sophisticated and rich appetizer featuring smoked salmon rillettes paired with rye crisps, infused with garlic, caraway, and a touch of lemon.

    Ingredients for Garlicky Smoked Salmon Rillettes with Rye Crisps

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Large Shallot, minced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Caraway Seeds

    teaspoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Smoked Salmon, finely chopped

    0 oz

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Chives, minced, plus more for garnish

    tablespoons

    Substitute chevron-down

    Lemon Zest, finely grated

    teaspoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Rye Crisps

    as needed

    Substitute chevron-down

    How to Make 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.


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