Smoked Salmon Rillettes - cooking recipe

Ingredients

10 oz smoked salmon slices
1/3 cup creme fraiche or sour cream
2 tbsp unsalted butter, at room temperature
2 tsp grated lemon peel
1 tbsp lemon juice
4 None green onions, white parts only, chopped
2 tbsp snipped fresh chives, plus additional, for garnish
2 tsp olive oil
1 None cucumber, sliced lengthwise into thin ribbons
None None Toasted baguette slices, cornichons, to serve

Preparation

Lightly grease four 1/2-cup ramekins or molds. Cut one-third of smoked salmon into very thin strips. Set aside. Place remaining salmon in a food processor and add creme fraiche, butter and lemon peel. Pulse until coarsely chopped and well combined. Transfer to a bowl. Mix in lemon juice, onions and chives.
Place reserved salmon strips in bottom of prepared ramekins. Top with creme fraiche mixture, pressing down lightly to remove any air pockets. Smooth surface. Cover with plastic wrap. Refrigerate for 1 hour, or until ready to serve.
Divide cucumber ribbons among serving plates. Drizzle with oil and season with black pepper. Carefully run a knife around inside edge of each rillette, to release from sides. Turn out onto serving plates. Garnish with additional chives. Serve with toasted baguette and cornichons.