Salmon Rillettes on Toast
Serves 4
Serves 4
“This is one of my favorite brunch dishes to serve at home on Cape Cod. No one can resist the perfectly buttered toast on these Salmon Rillettes.” – Joseph Carr, Founder, Josh Cellars
In search of an alternative to a traditional savory or sweet brunch recipe? Our Salmon Rillettes on Toast are crafted to be shared and a crowd favorite at any table. The combination of smoked and fresh salmon is our unconventional take on a classic dish. Our dry Prosecco Rosé perfectly complements this dish and cuts through the buttered toast with its refreshing acidity.
Ingredients
1 cup Prosecco Rosé
8 ounces fresh salmon, preferably wild, bones removed
1 bay leaf
4 tablespoons unsalted butter
1 tablespoon olive oil
1 shallot, finely diced
1 1/2 tablespoons fresh lemon juice
Zest of 1 lemon
2 tablespoons chopped fresh chives
4 ounces smoked salmon, cut into 1/4” pieces
Pinch of cayenne pepper, optional
Salt and freshly ground pepper, to taste
1 loaf rustic bread, cut into 1-inch thick slices
Directions
1
Combine the Prosecco with 1 cup of water and bay leaf and bring to a simmer. Add the salmon and poach, over medium-low heat, until just cooked, about 8 minutes. Remove from the cooking liquid and let cool. Discard the poaching liquid.
2
In a medium bowl mash together the butter and the olive oil until very smooth. Add the shallots, lemon juice, and lemon zest, chives, and smoke salmon pieces and combine well.
3
Remove the skin from the salmon and flake the fresh salmon into the mixture, folding it gently to combine. Add the cayenne if using. Taste and season; transfer the mixture to jar or other serving container and chill.
4
Bring the rillettes to room temperature and preheat the oven to broil. Lay the sliced bread on a baking sheet and toast in the broiler until just beginning to brown on the edges. Spread the rillettes on the toast and serve with pickles.
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