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Peachy the Magazine

Salmon Rillette

Featured in our Holiday 2013 Food + Entertaining article, Something Special for the Holidays, Salmon Rillette appetizer is sure to wow your guests. Serve in petite sesame cones placed in a glass vessel filled with roasted coffee beans.

Salmon Rillette
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Salmon Rillette

Course: Appetizers
Servings

8

servings

To serve, petite sesame cones filled with Salmon Rillette are placed in a glass vessel filled with roasted coffee beans.

Ingredients

  • 2 cups dry white wine

  • 1 tablespoon minced shallot

  • 1 pound skinless wild salmon fillet, cut into 1-inch pieces

  • 3 ounces smoked salmon, cut into ¼-inch pieces

  • ¼ cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh chives

  • Sea salt and fresh ground pepper, to taste

  • Sesame cones or toasted baguette slices (for serving)

Directions

  • Bring wine and shallot to a boil in a sauté pan. Add fresh salmon and poach until salmon is opaque in center. Remove and let drain on paper towel.
  • Strain liquid and reserve shallot. Place salmon and shallot in a mixing bowl and cool thoroughly.
  • Mix in remaining ingredients being careful not to break up salmon too much. Chill for up to one day.
  • Serve in petite sesame cones or on toasted baguette slices.

Notes