Easy Salmon Rillettes

A super easy recipe! Just steam the salmon, flake it and combine with cream cheese and chives and serve with endive and lemon wedges.
Photo by Lee C.
Adapted from bhg.com

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

12

servings

Adapted from bhg.com

Ingredients

  • 1

    pound fresh skinless salmon fillet

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 3

    large leeks, trimmed and halved lengthwise

  • 1/2

    cup water

  • 1

    (8-ounce) tub light cream cheese spread with garden vegetables

  • 1/4

    cup snipped fresh chives

  • 2

    heads Belgian endive, separated into leaves, about 24

  • Lemon wedges for serving

Directions

Rinse salmon; pat dry with paper towels. Sprinkle salmon with salt and pepper. In a 4-quart slow cooker combine leeks and the water. Place salmon on top of leeks, cutting to fit if necessary. Cover and cook on low-heat setting for 1 3/4 to 2 hours or until salmon flakes easily when tested with a fork. Remove salmon from cooker; discard leeks and cooking liquid. Cool salmon slightly. Using a fork, coarsely flake salmon. In a medium bowl combine cream cheese spread and 3 tablespoons of the chives. Stir in salmon. Cover and chill for 2 to 8 hours. To serve, mound salmon mixture onto endive leaves. Sprinkle with the remaining 1 tablespoon chives. If desired, serve with lemon wedges.

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