Salmon Rillettes

Yields 2 Cups


  • 8 oz. Smoked or canned salmon
  • 3/4 cup cream cheese
  • 1 Tbsp Dijon Mustard
  • 1.5 tsp prepared horseradish
  • 1/2 lemon, zest and juiced Could also add other dips to this section
  • 1 Tbsp finely chopped parsley, 1 Tbsp finely chopped chives, & 1 Tbsp finely chopped tarragon
  • Salt & Pepper to taste
  • 4 Tbsp Salted Butter
  • Your favorite Rustic Bakery Flatbread crackers


  • Add salmon to food processor bowl with cream cheese, sour cream, mustard, horseradish, lemon zest & juice. Pulse 5 to 6 times to combine and create a spreadable consistency.
  • Add in herbs and season with salt and pepper
  • Transfer salmon mixture to a ramekin and smooth the top with a butter knife. Melt salted butter in a small saucepan over low heat or microwave until just melted.
  • Pour a thin layer of melted butter over top of the salmon mix in the ramekin.
  • Refrigerate for at least an hour.
  • Take your favorite Rustic Bakery Flatbread, Flatbread Bite or Artisan Crisp and spread a layer of the salmon rillette over top and enjoy.