Appetizers

Salmon Rillettes

Poached salmon flaked into a rich, herby rillette spread for crackers or toast. Make ahead, look effortless.
Gluten-free

Recipe Information

Total Servings: 20

Creamy salmon rillette served with toasted baguette slices and fresh yellow cherry tomatoes, paired with Cakebread Cellars Ch.

Ingredients

  • 4 cups water
  • 1 cup white wine
  • 1 onion (sliced thin)
  • 2 stalks celery (sliced thin)
  • 2 wild fennel stalks
  • 2 strips lemon peel
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 4 white peppercorns
  • 2 tbsp Kosher salt
  • 2 lb salmon filet (diced)
  • 4 shallots (minced)
  • 4 oz + 1 T. butter (diced and room temperature)
  • 4 tbsp crème fraiche
  • 1 tbsp lemon juice
  • ¼ cup chives (chopped fine)
  • 8 oz smoked salmon
  • Kosher salt
  • Freshly ground white pepper

Directions

  1. Step 1

    To make the court bouillon, place the water, vegetables, herbs, lemon, peppercorns and salt in a large saucepan. Bring to a boil and simmer for 15 minutes. Strain through a fine mesh strainer. Add the salmon and poach just below a simmer for 5 minutes. Remove from the pan and allow to cool. In a small saucepan, sauté the shallots with a tablespoon of butter until soft, reserve. Place the 4 ounces of butter into a mixer and beat until smooth. Add the salmon, shallots, crème fraiche and lemon juice. Stir slowly with the paddle attachment until evenly distributed. Add the chives and smoked salmon and stir to combine. Taste and adjust seasoning with salt.

  2. Step 2

    Enjoy with a glass of Cakebread Cellars Chardonnay.

Pair with These Wines

2023 Tinsley Vineyard Chardonnay

Carneros Napa Valley

Complex and site‑driven, Tinsley showcases a unique vineyard expression with rich flavors of yellow apple, pear, and baking spices, complemented by notes of vanilla, toasted oak and fresh acidity.