- In a bowl, whisk the cream until stiff peaks form. Using a spatula, fold in the salmon, shallot, dill and lemon juice. Season with salt and pepper.
- In a bowl, combine all of the ingredients. Season with salt.
- Spread the salmon rillettes over the crackers. Garnish with the fennel topping and fennel fronds, if desired. Serve immediately.
The texture of hot smoked salmon is different from that of cold smoked salmon. Because it is already cooked, it is a great choice for making rillettes