It takes a special person to love spreadable meats. Canned pate, the cheap kind we used to buy at Mercadona in Spain, is perhaps my favorite spreadable meat, but I recently made a schmear-able salmon spread that reminded me how much I love it.

This no-cook recipe is for rillettes, a fancy word for spreadable meat, but you could mix together room temperature cream cheese with smoked salmon for an even easier lunch or breakfast.

Salmon rillettes are a light summer meal that you can take on an outdoor picnic. This version is from Le Picnic: Chic Food for On-the-Go by Suzy Ashford (Smith Street Books, $19.99). Contributed by Chris Middleton


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Salmon Rillettes

3/4 cup dry white wine
1/2 French shallot, thickly sliced
1 (9-ounce) salmon fillet
Sea salt flakes
3 1/2 ounces smoked salmon, finely chopped, reserving a piece to garnish
3 dill sprigs, stems removed, plus an extra sprig to garnish
1 tablespoon lemon juice
1/2 cup crème fraîche or light sour cream

In a small saucepan, bring the wine, shallot and 1 cup water to the boil over medium heat. Season the salmon fillet with salt and add it to the hot liquid. Simmer for 2 minutes, then remove from the heat and leave to rest in the poaching liquid for 10 minutes.

Using a slotted spoon, remove the salmon from the poaching liquid and place in a mixing bowl. Cover and leave until cool. Remove the skin and any bones, then flake the salmon. Add the smoked salmon, dill, lemon juice and crème fraîche and stir with a spatula until combined.

Pack the rillettes into a serving bowl and garnish with the reserved smoked salmon and dill. Cover and chill until needed; the rillettes will keep for 3 days.

To serve, spread onto fresh baguette or cucumber slices, or spread into lengths of celery. Serves 8 to 10 as a starter.

— From “ Le Picnic: Chic Food for On-the-Go” by Suzy Ashford (Smith Street Books, $19.99)