Salmon Rilettes in Ramekins

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We serve this as either an appetizer or as a main dish. I like to serve it with chips, toasted pita or crackers as it smears well. It is also nice on the side of a basic vinaigrette salad.

Makes 6 small ramekins
2 tablespoons olive oil
12 ounces salmon, cut into large cubes
2/3 cup butter, softened
2 tablespoons creme fraiche or sour cream
2 tablespoons chopped shallot
2 tablespoons chopped fresh tarragon
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 lemons, juiced

Heat the oil in a saute pan and gently cook the salmon, about 5 minutes. Cool.

In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want to pop them out of the ramekins, if possible, before serving. Or, decoratively, place parsley or tarragon on top of the salmon and serve in the ramekins.

Serve with crackers, toasted pita, chips or with any basic vinaigrette salad.

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