Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.

　　

Ingredients

8 servings

　　1/3 cup finely chopped shallots (about 2 small)

　　1 cup crème fraîche

　　1/2 cup (1 stick) unsalted butter, melted

　　8 ounces smoked salmon

　　2 teaspoons finely grated lemon zest

　　4 teaspoons fresh lemon juice

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground white pepper

　　1/4 cup finely chopped chives, plus more for garnish

　　Rye crackers and flaky sea salt (for serving)

　　

Step 1

Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.

　　

Step 2

Spread rillettes onto crackers, then top with chives and sea salt.

　　

Do ahead

Step 3

Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.