Smoked Salmon Rillettes and Dilled Yogurt

New Year Day with great new version of salmon rillette. Great with toasts, mini pancakes and pumpernickel. Chopped, not blended, with great texture. Recipe adapted from

Smoked Salmon Rillettes and Dilled Yogurt

Yield: 16 tablespoons

1/2 pound smoked salmon, finely chopped
1/2 small red onion, finely chopped
2 tbsp. capers, drained and chopped
2 tbsp. cream cheese
2 tbsp. fresh lemon juice, divided
1/3 cup plain low-fat Greek yogurt
2 tbsp. finely chopped fresh dill
pinch of black pepper
Toasts, pumpernickel bread, small pancakes for serving

Smoked Salmon Rillettes and Dilled Yogurt

In a medium bowl, stir together salmon, onion, chives, capers, cream cheese, 1 tablespoon lemon juice. In a separate small bowl, stir yogurt, dill, pinch of black pepper and remaining tablespoon lemon juice.

Spread 1 tablespoon salmon mixture onto each toast, pancake or pumpernickel slice. Top each with about 1 teaspoon dilled yogurt.

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