Salmon Rillettes

• 3 tablespoons olive oil
• 10 ounces whiled salmon fillet, skinned and cut into chunks
• Salt and freshly ground black pepper
• 8 tablespoons (1 stick) butter, softened
• 2 tablespoons creme fraiche
• 1 tablespoon cilantro leaves, finely chopped
• 2 shallots or 1/2 of red onion, finely diced
• Juice of 1 lime
• Lime slices for garnish
• Red caviar, about 3-4 oz (optional)
• Chives or green onion tops for garnish
• Olives
• Crusty bread, sliced and lightly toasted

1. In a large nonstick skillet, heat the olive oil. Add half of salmon chunks, sprinkle with salt, and cook over high heat until it isn't translucent any more but still slightly raw in the center, about 3 minutes, transfer to a plate. Repeat with the other half of salmon chunks. Cool to room temperature.
2. Place the salmon and 6 tablespoons of the butter in a food processor, puree until smooth and thoroughly combined. Transfer to a bowl, and stir in the creme fraiche, cilantro, shallots and lime juice. Season to taste with salt and pepper.
3. Spoon the mixture into a 3 cups terrine or 2 small Mason jars; tap on the counter to release air bubbles. Melt the remaining 2 tablespoons butter over very low heat and pour just enough over the terrine or jars to lightly cover.
4. Chill for 2 hours or overnight before serving. Serve with toasted bread, the red caviar and olives, lime slices or any garnish you like.

olive oil, salmon fillet, salt, butter, crueme fraueeche, cilantro, shallots, lime, red caviar, chives, olives, crusty bread

Taken from food52.com/recipes/15406-salmon-rillettes (may not work)