SALMON RILLETTES

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Salmon Rillettes image

Our take on the classic French spread wins the party-food triple crown-quick, easy, and delicious. It's also kosher and great on matzoh-ideal for a seder!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
8 ounces (1 1/2 cups) flaked hot-smoked salmon
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest
Matzoh, for serving

Steps:

  • In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.

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