Smoked Salmon Rillette Recipe

Prepare Base

Place the chopped smoked salmon, softened cream cheese, ricotta, and softened butter into a medium mixing bowl.

Using a fork or a paddle attachment on low speed, gently fold and break down the salmon into the cheeses until you reach a coarse, spreadable texture — retain some small flakes for texture. Do not puree; the rillette should be chunky.

Stir in lemon juice, lemon zest, sea salt and black pepper. Taste and adjust seasoning — add up to another 1/2 tsp sea salt or a squeeze more lemon if desired.

Fold the chopped dill, rinsed chopped capers, minced chilis and minced shallot into the rillette base. Mix until evenly distributed, keeping texture intact.

Cover the bowl and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let flavors meld.

While the rillette chills, prepare the garnishes: seed and dice cucumber, halve cherry tomatoes, dice avocado and slice roasted red peppers. Keep blueberries and chopped dried fruits separate.

Lightly toss cucumber and cherry tomatoes with 1/2 tbsp olive oil, a pinch of sea salt and a few drops of lemon juice to brighten.

Toss diced avocado with a squeeze of lemon to prevent browning and set aside.

Spoon the chilled smoked salmon rillette into a shallow serving bowl or individual ramekins. Smooth the top with the back of a spoon.

Artistically arrange the cucumber-tomato mix, diced avocado, roasted peppers, fresh blueberries and a scattering of chopped dried fruits around or on top of the rillette. Aim for color balance and textural contrast.

Dot the lemon ricotta in small quenelles or spoonfuls around the plate. Drizzle the extra-virgin olive oil lightly over the rillette and garnishes.

Finish with a few capers and a sprinkle of fresh dill, a light dusting of sea salt flakes, and a final grind of black pepper. If you want a hint of sweet contrast, spoon the teaspoon of honey over a few blueberries or drizzle sparingly across the ricotta.

Serve with toasted bread or crackers and lemon wedges on the side. Encourage guests to spread rillette on toast and top with their choice of garnishes.