Salmon Rillettes
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
