Smoked Salmon Rillette

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This dish blends cream cheese with smoked salmon (and a few other ingredients) topped with melted butter, creating a fun play on a traditional rillette. It’s a delicious addition to any relish tray or charcuterie board.

Total Time: 1 hour + 15 minutes (includes chilling time)
Yield: 1 cup 1x

Ingredients

Units Scale

4 oz hot-smoked salmon
3 oz cream cheese
1/4 cup sour cream [see NOTES 1 for substitutions]
1 1/2 teaspoons Chinese mustard [see NOTES 2 for substitutions]
3/4 teaspoon pure horseradish [see NOTES 3 for substitutions]
1 garlic clove (chopped)
1 1/2 teaspoons lemon juice
1 1/2 tablespoons finely chopped parsley, plus more for optional sprinkling
Salt (to taste)
black pepper (taste)
2 tablespoons salted butter

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Instructions

Gently melt butter in a small saucepan over low heat or in the microwave in a microwave-safe glass with a pour spout, set aside.
Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon juice, parsley, and garlic. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Season with Salt and pepper if needed, and pulse once or twice just to combine.
Transfer the mixture into one 8oz ramekin (or any straight-sided jar-8oz or larger) and smooth the top into an even layer.
Pour the melted butter over the top of the rillette(s). Scatter with extra parsley, if desired.
Cover, and place in the fridge for about 1 hour to set up.
Serve the rillettes spread over crostini, bagel chips, or shredded wheat crackers.