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[Obesity Discussion]

SALMON RILLETTES

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:10:00

Calories: 115
Fat: 9 grams
Protein: 7 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
1/4 pound skinless wild salmon fillet
1/2 cup water
4 tablespoons butter, softened
3 ounces smoked salmon
1/2 teaspoon finely grated lemon peel
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon snipped fresh chives
1/8 teaspoon freshly ground pepper
24 slices seedless cucumber, 1/4 inch thick
1. In a small saucepan, combine the wild salmon and
water; bring to a boil over medium-high heat. Reduce
heat to medium-low, cover, and simmer until salmon is
opaque throughout, about 7 minutes. Transfer to a
plate, and let stand until cool.
2. In a food processor, combine butter and smoked
salmon; process until smooth. Flake wild salmon in a
large bowl. Add the smoked salmon mixture, lemon
peel, lemon juice, dill, chives and pepper. Stir well to
combine. Spoon the mixture into a small bowl or two
small ramekins. Cover, and refrigerate at least 2 hours
or overnight.
3. Remove rillettes from refrigerator 1 hour before serving
to soften. Serve spread with cucumber slices.
Thanks to its high oil content, wild salmon—the star of this
delicious spread—boasts a rich, creamy flavor and
numerous health benefits. If wild salmon is unavailable, you can
substitute farm-raised salmon.

Atkins - Salmon Rillettes

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