You can use a food processor or a stand mixer with the paddle attachment to make this. Add the package of smoked salmon, butter, lemon zest, and salt to taste in the bowl and blend.

If you're using the stand mixer, let it run on medium until the fish starts to smooth out and gets fluffy. If you're using the food processor, let it run for a minute and then pulse making sure to scrape the bowl sides down until it comes together.

It should take about 5 minutes and the end result should look like a paste with some small flecks of meat. Make sure to taste as you go and add salt or a squeeze of lemon. The lemon juice, or any acid, will help brighten the flavor.

Put the mixture into a jar and refrigerate for up to one week if using later, or leave at room temp to make your tartine.

Slice your bread roughly ½" thick, if working with a baguette or thin loaf make sure to cut at an extreme angle to make the slices longer.

Coat both sides of the bread evenly with olive oil and a sprinkle of salt then lay them in a single layer onto a sheet pan and into a preheated 425° F oven. Toast until golden brown, about 8-15 minutes.

Let the bread slightly cool on a cooling rack and then spread an even layer of the rillette and top with fresh greens and veggies. Great topping options include sliced radishes, pea greens, snap peas, pole beans, chive blooms, sliced tomatoes, pickled red onion, or delicate herbs (dill, parsley, chives, fennel fronds, etc)

Lastly, sprinkle some flaky sea salt and ground sumac (if you have it) plus a generous drizzle of olive oil on top, and serve.