Salmon Rilette

Serves 4-6
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Chef Brian Streeter's delicious Salmon Rilette that is so rich and creamy, and easy to prepare. Using both fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect appetizer to be shared with Cakebread Cellars Chardonnay.


12 oz. salmon filet
1 T. olive oil
salt and pepper
4 oz. smoke salmon, diced
4 oz. butter, room temperature
1 lemon

1 baugette, sliced thin
1/4 c. olive oil
2 T. chives, minced


Preheat oven to 325°F. Brush salmon with olive oil. Season with salt and pepper and set on a sheet pan. Place in the middle of the oven and bake for 10-12 minutes. Remove from the oven and allow to cool. Place salmon, smoke salmon, butter and the juice of one lemon in the work bowl of a food processor. Process until smooth and light. Taste for seasoning and reserve.

Raise the oven temperature to 375°F. Lightly brush the baguette slices on both sides with olive oil. Set on a sheet pan and bake for 10 minutes until golden.

To serve, spread salmon rilette mixture on croutons and garnish with the chopped chives.

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