Smoked Salmon Rillettes

• 10.5 oz smoked salmon
• 1/3 cup creme fraiche or sour cream
• 1 1/2 tbsp unsalted butter, softened
• 2 tsp grated lemon zest
• 4 None spring onions, white part only, chopped
• 2 tbsp chives , finely chopped, plus extra to serve
• 1 tbsp lemon juice
• 1 None mini cucumber, thinly sliced
• None None Melba toast, to serve

1. Lightly oil six 3/4 cup ramekins.
2. Cut a third of the salmon into fine strips and set aside. Place the remaining salmon in a food processor with the creme fraiche, butter and lemon zest. Pulse to coarsely chop, then transfer to a bowl. Mix in the onion, chives and lemon juice.
3. Spoon the reserved salmon into the bases of the prepared ramekins. Top with the creme fraiche mixture, pressing down lightly to remove any air pockets. Smooth the surface with a flat knife, cover with plastic wrap and refrigerate for 1 hour, until ready to serve.
4. Top the rillettes with cucumber. Run a knife around the inside edge of each ramekin to release the rillettes from the sides. Invert onto serving plates and top with extra chives. Serve with melba toast.

salmon, crueme fraueeche, unsalted butter, lemon zest, spring onions, chives, lemon juice, cucumber, melba

Taken from recipes-plus.com/api/v2.0/recipes/26759 (may not work)