- 1/3 cup finely chopped shallots (about 2 small)
- 1 cup crème fraîche
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces smoked salmon
- 2 teaspoons finely grated lemon zest
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup finely chopped chives, plus more for garnish
- Rye crackers and flaky sea salt (for serving)
- Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
- Spread rillettes onto crackers, then top with chives and sea salt.
- Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.