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Ingredients
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Salmon rillette
To serve
Method
Salmon rillette
- 1
Cook the fresh salmon
Preheat the oven to 275°F (135°C). Place the fresh salmon fillet on a foil-lined baking sheet, brush lightly with 1 tablespoon melted butter and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Fold the foil to make a loose pouch. Bake for 15–20 minutes, until just opaque and flakeable but still moist. Remove and let cool to room temperature.
- 2
Flake and combine
Using a fork, flake the cooled baked salmon into medium-small pieces, removing any remaining bones. In a medium bowl, combine the flaked salmon with the chopped smoked salmon.
- 3
Make the rillette base
In a small saucepan over low heat, melt the remaining 3 tablespoons butter with the cream cheese, stirring until smooth and combined. Remove from heat and stir in the lemon zest, lemon juice, Dijon mustard, chopped shallot, chopped capers, and chopped dill.
- 4
Blend to texture
Pour the warm butter-cheese mixture over the flaked salmon and smoked salmon. Use a fork or a pastry cutter to gently mix and break down some of the fish so the mixture is cohesive but still has visible flakes — aim for a spreadable, slightly chunky texture. Taste and adjust seasoning with the remaining 1/2 teaspoon sea salt, 3/4 teaspoon black pepper, and the everything bagel seasoning. If the rillette seems dry, add up to 1 tablespoon melted butter or 1 tablespoon olive oil to loosen.
- 5
Chill and meld flavors
Transfer the rillette to a shallow airtight container, smooth the top, cover, and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld and the texture firm up. The rillette will keep in the refrigerator for up to 3 days.
To serve
- 6
Bring the rillette out of the refrigerator 10–15 minutes before serving to take the chill off for easier spreading.
- 7
Toast or slice rye bread. Spoon or spread the salmon rillette onto the rye slices. Sprinkle a little extra everything spice over each portion and garnish with a small dill sprig. Serve with lemon wedges for squeezing over the rillette.
- 8
Notes: For a smoother rillette, pulse the fish and butter mixture briefly in a food processor (10–15 short pulses), then fold in reserved flakes for texture. Adjust everything spice to taste.