Smoked Salmon Rillettes On Tortilla Wafers

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Bon Appetit


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5 8-inch-diameter flour tortillas

Olive oil

3 tablespoons water

1 9-ounce salmon fillet with skin

1/2 pound thinly sliced smoked salmon, coarsely chopped

1/3 cup crème fraîche or sour cream

1/4 cup (1/2 stick) butter, room temperature

1 tablespoon minced fresh tarragon

1 tablespoon fresh lemon juice

1 1/2 teaspoons grated lemon peel

Finely chopped fresh chives

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