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Yields:
1
A classic French country-style spread, rillette is much like a paté and makes an impressive appetizer compared to the usual cheese cubes and veggie platter.
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Ingredients
- 1 lb. salmon filet
- 1 shallot
- 1 tsp. kosher salt
- 1 tsp. chili flake
- 1 Tbsp. butter
- 1/2 cup dry white wine
- Juice from 1/2 lemon
- 4 oz. smoked salmon
- 1 tsp. chopped fresh tarragon
- Freshly ground black pepper
- 2 Tbsp. sour cream
- 1 Tbsp. prepared horseradish
Directions
- Step 1Cut salmon filet into 1-inch cubes. Add shallots, salt, and chili flake, and set aside.
- Step 2In a medium saucepan over medium heat, add 1 heaping tablespoon butter and wine, and let heat up until butter melts. Add lemon juice and salmon-shallot mix. Cook covered for about 5 minutes, so that the salmon steams and cooks most of the way through but is still a little pink in the center.
- Step 3In a medium bowl, tear up smoked salmon into shreds. Add tarragon, cooked salmon mixture, and a few grinds of black pepper.
- Step 4Combine all ingredients in a food processor and blend together. Alternatively, you can blend and shred the ingredients together using two forks.
- Step 5Serve with toasted baguette chips.
See all recipes and cooking videos from Chef Donald Link.Find more recipes and food photos on Delish!
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