Garlicky Smoked Salmon

Rillettes

with Rye Crisps

HANDS-ON TIME

20 MIN

TOTAL TIME

1 HR 30 MIN

Makes 1 cup

My husband, Jason, was totally weirded out the first time I served him this recipe. I described it as “salmon spread,” to which he replied, “Salmon shouldn’t be spreadable!” That’s why I decided to use the term rillettes, which generally refers to a rustic pâté made with pork. I opt for smoked salmon instead of fresh because it’s insanely easy to use and offers so much concentrated flavor. PS: Jason loves it.

• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 2 large garlic cloves, minced
• ¾ teaspoon caraway seeds
• Kosher salt
• 4 ounces smoked salmon, finely chopped
• ⅓ cup sour cream
• 2 tablespoons minced fresh chives, plus more for sprinkling
• ¼ teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• Rye crisps, such as Wasa, for serving

In a small skillet, melt the butter over medium heat. Add the shallot, garlic, caraway, and a generous pinch of salt. Cook, stirring, until the shallot is softened and just starting to brown, about 5 minutes. Scrape into a medium bowl and let cool slightly, then stir in the salmon, sour cream, chives, lemon zest, and lemon juice. Season the rillettes with salt and pepper.

Spoon the rillettes into an 8-ounce glass jar with a tight-fitting lid (this is what I do, but any container with a lid will work just fine) and refrigerate for at least 1 hour. Let the rillettes stand at room temperature for 10 to 15 minutes before serving on rye crisps, sprinkled with minced chives.

DO IT AHEAD The rillettes can be refrigerated for up to 3 days.