Lapsang Souchong Smoked Salmon Rillettes
Flaked salmon folded with Lapsang-infused butter, lemon, and dill—a smoky, silky spread that elevates any bread basket.
Rillettes are the French answer to potted meat, and this version doubles down on smoke by pairing cooked salmon with Lapsang-infused butter. The result is an intensely savory spread that tastes like it came from a high-end bistro.
Infusing softened butter with brewed Lapsang Souchong is the secret weapon. The tea's pine-smoke flavor melds into the fat, creating a smoky base that permeates every bite without being overpowering.
Fresh dill and lemon zest cut through the richness, keeping the rillettes bright and balanced. A pinch of cayenne at the end adds a whisper of heat that rounds out the smoke.
Serve on toasted sourdough or crackers as an appetizer, or pack it into small jars for an elegant homemade gift. It keeps in the fridge for up to four days.
Ingredients
- 300g cooked salmon fillet, skin removed
- 80g unsalted butter, softened
- 2 tbsp strongly brewed Lapsang Souchong tea, cooled
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- Pinch of cayenne pepper
- Salt and black pepper
- Toasted sourdough or crackers for serving
How to make it
- 1Brew a strong cup of Lapsang Souchong (2 bags or 2 tbsp loose leaf in 1/2 cup water, steep 5 minutes). Let cool completely.
- 2In a bowl, mix softened butter with 2 tbsp of the cooled tea until smooth and evenly colored.
- 3Flake the salmon into the butter mixture using a fork. Keep some chunks for texture—don't mash it into a paste.
- 4Add lemon juice, lemon zest, dill, and cayenne. Fold gently to combine.
- 5Season with salt and pepper. Taste and adjust—the smoke should be present but not overwhelming.
- 6Pack into a serving bowl or small jars. Refrigerate at least 1 hour before serving. Serve with toasted sourdough or crackers.
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