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Blinis
Creamed fettuccine with smoked salmon
Fettuccine with smoked salmon sauce
Mousse of smoked salmon and smoked trout
Pan-smoked salmon
Potato galettes with smoked salmon and dill creme fraiche
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon bagelettes
Smoked salmon corncakes
Smoked salmon crêpes au gratin
Smoked salmon mousse
Smoked salmon omelet
Smoked salmon napoleons
Smoked salmon roll
Smoked salmon roulades
Smoked salmon salad
Smoked salmon soufflé
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon terrine
Smoked salmon with basil-dressed baby greens
Smoked salmon wrapped in cucumber sticks

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

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.

Serves 8

8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon lemon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis

PREPARATION
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.
Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.


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