Smoked Salmon Rillette
This luxurious salmon pate is a delightful blend of smoky and fresh flavors, making it an elegant appetizer for any occasion. Creamy, rich, and brimming with savory goodness, this dish is perfect for spreading on crispy toasted baguette slices. Enjoy a taste of sophistication with every bite of this delectable spread.
— Constant Cookbook
Ingredients
- 4oz packet smoked salmon
- 6oz fresh salmon fillet, boned, skinned
- 1/2 cup sweet butter
- 1/4 cup plan yoghurt
- 1 tsp lemon juice
- 2 tbsp finely chopped chives
- 1 french baguette
- 6 parsley sprigs
- sea salt & black pepper
Instructions
- Steam fresh salmon for approximately 8 minutes. Place on paper towel - set aside. Cool.
- Coursley chop smoked salmon. Place in mixing bowl. Combine with butter to make an even paste. Add lemon juice, yoghurt & chives. Mix well.
- Flake steamed salmon. Fold into smoked salmon paste. Place in serving dish.
- Garnish with fresh parsley. Chill for 2 hours.
- Thinly slice baguette. Brush with olive oil. Sprinkle lighlty with sea salt. Toast.
- Place serving dish on a large platter. Arrange toasted baguette slices around dish.
Yield
Serves 6
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