Fork, Spoon, and Knifefoodandnutrition.com

Eat Right.
Be Active.

Continue Learning.

Smoked Salmon Rillette

Recipe By: N. Jay Sorensen, RD

Serving Size: 4     Preparation Time: 0:25

Categories: Appetizer

----------------------------------------------------

  4            ounces smoked salmon

  6            ounces fresh salmon fillet -- boned and skinned

  ½           cup unsalted butter

  ¼           cup plain yogurt

  1            teaspoon lemon juice

  2            tablespoons chives -- finely chopped

  1            each French bread baguette

                dill sprigs -- for garnish

 

Poach fresh salmon, approximately 8 minutes. Place on paper towel and set aside to cool. Meanwhile coarsely chop smoked salmon and place in mixing bowl. Combine with butter. Add lemon juice, yogurt and chives. Mix well. Flake the poached salmon and fold together. Place into serving dish and chill two hours. Thinly slice baguette. Brush one side with olive oil. Sprinkle with sea salt. Toast lightly in broiler. Place serving dish on large platter. Arrange toasted baguette slices around dish. Garnish with dill sprigs.