Easy Salmon Salad Recipe
Forgo Chicken Salad For This Simple and Satisfying Alternative
Serve chicken salad at an Oscars viewing party and people may look at you funny, but serve this salmon rillette from The Peninsula Beverly Hills and get ready for your friends to clamor for the recipe. The beautiful secret is it comes together in minutes and is made up of simple, fresh ingredients. It's so easy, we're thinking of whipping in up for lunch on weekdays.
Salmon Rillettes
From Chef David Codney, The Peninsula Beverly Hills
Notes
Substitute salmon for another fish, shrimp, or chicken.
Ingredients
- 3 ounces poached salmon, cold
6 ounces smoked salmon, diced
1/2 cup crème fraiche, well chilled
1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total)
1 bunch chives, finely sliced (1 heaping tablespoon total)
1 bunch tarragon, finely chopped (1 heaping tablespoon total)
1 lemon, zested and juiced
1/2 small red onion, finely diced and soaked in ice water
Salt and pepper, to taste
Salmon caviar, optional
Pumpernickel toast, for dipping
Directions
- Whip the chilled crème fraiche in a bowl until stiff and reserve.
- Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest.
- Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers.
Information
- Category
- Appetizers, Spreads
- Cuisine
- North American
- Yield
- 4 servings
