Serve my Skinny Salmon Rillettes as a light version of the Classic French appetizer. Made with both smoked and cooked salmon fillets, this healthy rillettes has more depth of flavour and a better texture than any other fish pate!
Place skinless salmon fillets in a skillet and cover with water. Bring to a simmer and cook 2 minutes or until cooked through. Remove from skillet using a slotted spoon and transfer to a bowl. Flake into pieces and let cool a little.
In the bowl of your food processor, combine salmon flakes, smoked salmon, Greek yogurt, lemon juice, mustard and shallots. Season with salt and pepper.
Process until chopped and combined, but stop before it's a paste (I like to leave a few chunks). Add chives and pulse just a few seconds until combined. Adjust seasoning if needed.
Transfer into a jar and store in the fridge. You can eat it straight away but it's even better the next day. Serve on toasts or cucumber slices.
Skinny Salmon Rillettes (Salmon Spread) https://www.notenoughcinnamon.com/skinny-salmon-rillettes/