Salmon Rillette Recipe
fresh dill, pickled red onions, serrano, capers, toasted sourdough
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Ingredients
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Salmon Rillette Ingredients
Method
Preparation Instructions
- 1
Cook the Salmon
In a pot of boiling water, poach the salmon fillets for about 10-12 minutes, until cooked through. Remove and allow to cool.
- 2
Prepare the Rillette Mixture
In a mixing bowl, flake the cooled salmon into small pieces. Add the cream cheese, chopped dill, pickled red onions, serrano pepper, capers, lemon juice, salt, and black pepper. Mix thoroughly until well combined.
- 3
Chill the Rillette
Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4
Toast the Sourdough
While the rillette is chilling, toast the slices of sourdough bread until golden brown.
- 5
Serve
Spread the chilled salmon rillette on the toasted sourdough and serve immediately, garnished with additional dill if desired.