Daniel Boulud's Smoked Salmon Collection Recipe

Bring components to temperature

Remove all smoked salmon packages, trout roe, and bagel chips from refrigeration 15–20 minutes before serving to allow flavors and texture to open up.

Using a clean, dry platter or wooden board, plan three distinct zones for the Baja, Highland and DB Traditional smoked salmons so each style remains identifiable to guests.

Fan or loosely fold each pre-sliced smoked salmon variety into small rosettes or gentle folds and arrange them in their assigned zones, spacing them so guests can select without mixing flavors.

Place the trout roe in a small serving bowl or on a porcelain spoon and chill until serving; position it centrally so diners can take a small spoonful to finish bites.

Open the bag of bagel chips and place in a bowl or basket. Keep chips near the salmon for easy access.

If you do not have cooked salmon on hand: preheat oven to 350°F (175°C). Place a 10 oz salmon fillet skin-on on a parchment-lined baking sheet, brush lightly with olive oil and roast 10–12 minutes until just cooked through. Cool, remove skin and flake into bite-sized pieces.

In a medium bowl, add 10 oz flaked cooked salmon and 3 oz finely chopped smoked salmon. Use a fork to lightly mash, leaving some visible flakes for texture.

Add 4 tbsp softened unsalted butter, 2 oz cream cheese, and 2 tbsp crème fraîche to the mashed salmon. Stir until combined and creamy. If mixture is too stiff, add 1 tsp lemon juice or 1 tsp olive oil to loosen.

Mix in 1 tbsp capers (chopped), 1 tsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped chives, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning — the rillette should be bright, slightly tangy and lightly seasoned; smoked salmon already contributes saltiness.

Transfer the rillette to a small serving jar or shallow bowl. Smooth the top with a spatula. Optional: drizzle 1 tsp extra-virgin olive oil over the surface and garnish with additional chives or a few small sprigs of dill.

Chill the rillette for 15–30 minutes to allow flavors to meld, or serve immediately at slightly chilled temperature.

Arrange thinly sliced red onion, lemon wedges and microgreens or dill around the platter. Place the jar of rillette and the bowl of trout roe on the board, keeping spoons for the roe and a small spreader or butter knife for the rillette.

Provide small plates, forks, and napkins. Suggest pairings to guests: capers and onion on a chip with a dollop of rillette and a touch of roe; or a slice of Highland with a few onion slivers and lemon; Baja pairs well with an extra squeeze of lemon and a microgreen.

If desired, label each smoked salmon variety with small tent cards so guests can identify the tequila & cilantro (Baja), single malt & cardamom (Highland), and DB Traditional.

Serve immediately. Leftover rillette refrigerates in an airtight container for up to 3 days; unopened smoked salmon should be kept refrigerated and consumed according to package dates.