RILLETTES OF SALMON
The combination of
fresh and smoked salmon well seasoned with a variety of condiments and herbs
bring a rich flavor to this hors d'oeuvre.
Can be prepared a day in
advance. Recipe can be doubled.
8 ounces fresh salmon,
8 ounces smoked salmon
1 teaspoon shallots, minced
unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
slices pumpernickel or 4 dozens blinis
Remove any skin
or bones from the cooked fresh salmon. Put in a mixing bowl of a food
processor. Mix to a smooth paste. Cut smoked salmon into small dices.
to the fresh salmon paste together with shallots, soft butter, parsley, lemon
juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix
Spoon salmon mixture into small crock or serving bowl.
Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
Place the salmon rillettes in the center of a round
serving paltter. Arrange the pumpernickel bread circles, and or small blinis.