Land & Sea Board Recipe
Salmon and pork rillettes, apricot mostarda, pickled fennel, dijon mustard, “fried” saltines, toasted baguette
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Ingredients
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Salmon Rillettes
Pork Rillettes
Apricot Mostarda
Pickled Fennel
Fried Saltines
Toasted Baguette
Condiments
Method
Salmon Rillettes
- 1
Make the Salmon Rillettes
In a bowl, mix cooked salmon, cream cheese, lemon juice, dill, salt, and pepper until well combined. Refrigerate for at least 1 hour before serving.
Pork Rillettes
- 2
Prepare the Pork Rillettes
In a saucepan, cook the diced pork shoulder with shallots, thyme, salt, and pepper over low heat for 2-3 hours until tender. Shred the pork, mix with rendered fat, and refrigerate until firm.
Apricot Mostarda
- 3
Make the Apricot Mostarda
In a small saucepan, combine dried apricots, mustard seeds, sugar, white wine vinegar, and water. Simmer until apricots soften, about 15 minutes. Let cool and blend until smooth.
Pickled Fennel
- 4
Pickle the Fennel
In a jar, combine sliced fennel, white wine vinegar, sugar, salt, and water. Let it sit for at least 1 hour before serving.
Fried Saltines
- 5
