Salmon Rillettes

Ingredients

• 1 (8-ounce) skin-on salmon fillet
• 1/8 teaspoon plus 1/4 teaspoon table salt , divided
• 2 ounce ssmoked salmon , cut into 1/4-inch piece s
• 2 tablespoon sunsalted butter, softened
• 2 tablespoon scrème fraîche
• 1 tablespoon lemon juice
• 2 teaspoon swhole-grain mustard
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh chives

Instructions

1. Process smoked salmon and butter in food processor until smooth paste forms, 15 to 20 seconds, scraping down sides of bowl after 10 seconds. Add crème fraîche, lemon juice, mustard, pepper, and remaining ¼ teaspoon salt. Process until combined, 8 to 10 seconds. Transfer to bowl.
2. Remove and discard skin from salmon fillet. Add two thirds of fillet to smoked salmon mixture. Using wooden spoon or spatula, stir until combined and largest pieces of fillet are no bigger than ⅛ inch. Using 2 forks, flake remaining one third of fillet into ½ inch pieces. Add flaked salmon and chives to smoked salmon mixture and gently stir until combined.
3. Transfer mixture to large ramekin or small bowl, pressing down tightly to work rillettes into corners and against sides of container. Press plastic wrap against surface of rillettes and refrigerate for at least 2 hours or up to 24 hours. Serve.