Smoked Salmon Rillettes
['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.
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