This salmon rillettes spread is made by cooking salmon, mashing it with butter and cream, and seasoning it with hot pepper. Serve it at any meal, from brunch to a late-night snack. It can be made ahead and frozen until needed.
Boil the salmon fillet pieces in lightly salted water for 12 minutes, then drain and let them cool slightly.
Mash the cooled salmon well with the room-temperature butter, cream, and hot pepper. Add the lemon juice and salt.
Transfer the mixture to a jar and refrigerate for at least 1 hour to let it set.
Spread the chilled salmon rillettes on toasted bread and serve.
If freezing the rillettes, store them in an airtight container for no more than 1 month. Do not refreeze after thawing. Allergens: dairy, fish, and wheat (gluten).
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