Smoked Salmon Rillettes

• 1 pound smoked salmon pre-
• 1/2 cup creme fraiche
• 1 tablespoon lemon zest
• 1/4 teaspoon white pepper
• 1/2 tablespoon salt
• 2 tablespoons dill fresh chopped
• 1 tablespoon capers Mezzetta Non-Pareil
• 1 tablespoon Castelvetrano olives Mezzetta, pitted and diced
• 1 1/2 cups roasted red bell pepper drained Mezzetta
• 1/4 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil Mezzetta
• 1/2 teaspoon garlic Mezzetta Parmesan, Everything Spread
• 1/4 cup cherry peppers drained and chopped Mezzetta Sweet
• 1 package Belgian endive

1. Shred pre-smoked salmon and fold into remaining ingredients. Chill until serving.
2. Prepare Sweet Cherry Pepper Romesco by combining all ingredients in a food processor until fully incorporated.
3. Place one tablespoon of the smoked salmon rillettes mix inside a Belgian endive. Top with a teaspoon of Sweet Cherry Pepper Romesco. Garnish with a fresh sprig of dill and serve.

salmon, crueme fraiche, lemon zest, white pepper, salt, dill, capers mezzetta non, castelvetrano olives, red bell pepper, almonds, salt, black pepper, extra virgin olive oil, garlic, cherry peppers, endive

Taken from www.yummly.com/recipe/Smoked-Salmon-Rillettes-1247764 (may not work)