This recipe is delicious, easy to make and looks very impressive on a buffet display. Some times, when I want to impress my family and friends, I pull out all the stops and instead of serving just a platter with slices of smoked salmon, I serve this dish. It is also very nice to bring to a potluck party. —Kukla
Test Kitchen Notes
This tasty crowd pleaser comes together in a flash, making it perfect party food! We served it with toasted slices of baguette, but many of us spread it on crudités, too. The butter (no surprise) gives it the most wonderful texture and flavor. I pureed the ingredients while the fish was still lukewarm, and served the rillettes after refrigerating for only about an hour and a half. It was delicious, all the same! Next time, if not topping with caviar, I might add a bit of ginger. You could also substitute lemon and parsley for the lime and cilantro for a more classic flavor profile. Great recipe!! —AntoniaJames
8 or more
• 3 tablespoons olive oil
• 10 ounces whiled salmon fillet, skinned and cut into chunks
In a large nonstick skillet, heat the olive oil. Add half of salmon chunks, sprinkle with salt, and cook over high heat until it isn’t translucent any more but still slightly raw in the center, about 3 minutes, transfer to a plate. Repeat with the other half of salmon chunks. Cool to room temperature.
Place the salmon and 6 tablespoons of the butter in a food processor, puree until smooth and thoroughly combined. Transfer to a bowl, and stir in the crème fraîche, cilantro, shallots and lime juice. Season to taste with salt and pepper.
Spoon the mixture into a 3 cups terrine or 2 small Mason jars; tap on the counter to release air bubbles. Melt the remaining 2 tablespoons butter over very low heat and pour just enough over the terrine or jars to lightly cover.
Chill for 2 hours or overnight before serving. Serve with toasted bread, the red caviar and olives, lime slices or any garnish you like.