Miso-butter double-salmon rillettes from Short Stack Vol 30: Butter (page 22) by Dorie Greenspan

  • lemons
  • smoked salmon
  • Show all ingredients...

  • EYB Comments

    Recommends refrigerating for 6 hours. Can substitute yellow miso for white miso, cilantro for mixed herbs, and crackers for toasted bread of your choice.

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Notes about this recipe

  • Eat Your Books

    Recommends refrigerating for 6 hours. Can substitute yellow miso for white miso, cilantro for mixed herbs, and crackers for toasted bread of your choice.

  • Foodycat on December 24, 2018

    I made this after seeing Jane's recommendation - absolutely gorgeous! I used a good splash of tabasco as well as the sriracha, but otherwise stuck to the recipe. We had it piled into chicory leaves as part of a seafood platter and if we have any left over on Boxing Day, it will go on a toasted muffin under a couple of poached eggs.

  • Jane on December 09, 2018

    I served this as an appetizer on slices of baguette. I made it the day before and it was so easy and fantastic flavor. I used fresh and hot smoked salmon. The miso flavor wasn’t obvious but gave a wonderful edge.

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