Smoked Salmon Rillettes

• 1/3 cup finely chopped shallots (about 2 small)
• 1 cup creme fraiche
• 1/2 cup (1 stick) unsalted butter, melted
• 8 ounces smoked salmon
• 2 teaspoons finely grated lemon zest
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 cup finely chopped chives, plus more for garnish
• Rye crackers and flaky sea salt (for serving)

1. Pulse shallots, creme fraiche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
2. Spread rillettes onto crackers, then top with chives and sea salt.
3. Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.

shallots, crueme fraueeche, unsalted butter, salmon, lemon zest, lemon juice, kosher salt, freshly ground white pepper, chives, rye crackers

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-rillettes (may not work)