Salmon Rillettes

Name: Salmon Rillettes
Cuisine: North American

By Brandi Milloy

Published on Feb 18, 2015 at 5:23 PM

Salmon Rillettes

Yield4 servings

From Chef David Codney, The Peninsula Beverly Hills

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

INSTRUCTIONS

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.

Notes

Substitute salmon for another fish, shrimp, or chicken.

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Salmon Rillettes

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INGREDIENTS

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