Salmon Rillettes

By CheeseDiva

Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature 20 minutes before serving.

Ingredients

• 12 tablespoons (6 ounces) unsalted butter, at room temperature, divided
• 7 tablespoons minced shallot
• 3 ounces prepared horseradish (about 5 tablespoons)
• 6 ounces (cold) smoked salmon or lox
• 6 ounces hot smoked salmon
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

Melt 6 tablespoons of the butter in a small frying pan over medium-low heat. Stir in the shallots, cover the pan, and cook, stirring occasionally, until completely cooked and tender, about 5 minutes. Season with salt and pepper. Cool completely, then stir in the horseradish.

Meanwhile, finely chop the cold and hot smoked salmon and place in a medium bowl. Add the remaining 6 tablespoons butter and mix well to combine. Add the shallot-butter mixture, stir to combine, and taste and season with more salt and pepper as needed. Just before serving, stir in the chopped parsley. Serve at room temperature with crackers and pickles, or over a crusty baguette.