Grilled Rib-Eye Steak Sandwich
Top with the herb salad and cover with the top half of the roll. Serve.
Read MoreSalmon Rillettes
Drescription
Salmon Rillettes is a creamy, spreadable mixture of flaked salmon blended with butter, herbs, and seasonings. Perfect as a savory appetizer on toast or crackers, it offers rich, delicate flavors with a smooth texture.
Ingredients
- 220 to 250 grams hot-smoked or canned salmon, preferably packed in oil
- 3/4 cup (170 grams) cream cheese
- 1/2 cup (125 milliliters) sour cream
- 1 tablespoon stone-ground dijon mustard
- 1 1/2 teaspoon prepared horseradish
- 1/2 lemon, zested and juiced
- 3 tablespoon finely chopped parsley, plus more for sprinkling, optional
- kosher salt and freshly ground black pepper
- 4 tablespoons (1/4 cup) (57 grams) salted butter
- 1 baguette
- olive oil
- kosher salt and freshly ground black pepper
Directions
- For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper and pulse once or twice just to combine.
- Transfer the mixture into one or two ramekins or straight sided jars and smooth the top into an even layer. Gently melt the butter in a small saucepan over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about 1 hour to set up.
- For the crostini: Meanwhile, heat your oven to 450 degrees F and set out a large sheet pan. Slice the baguette into about 1/2-inch-thick (1-centimeter-thick) slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
- Bake until golden, 6 to 8 minutes, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable bag.
- Serve the rillettes spread over the crostini.
