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1 cup of water
1 cup of white wine
1 Tablespoon minced shallot
1 lb. of skinless salmon fillet - cut into 1-inch pieces
3 ounces smoked salmon
½ a cup of mayonnaise
1 Tablespoon of lemon juice
1 Tablespoon of Melina's Oreganato 
¼ teaspoon of salt
¼ teaspoon of white pepper
1 French baguette – sliced & grilled

salmon-rillettesBring the water, wine, and shallot to a boil and then drop the heat to low; add the salmon. Poach the salmon for 5 minutes and the remove to a paper towel using a slotted spoon. Strain the poaching liquid through a strainer and save the shallots.

Cover and chill the salmon and shallots for
1 hour.

Using a large bowl, combine the smoked salmon, mayonnaise and lemon juice to the salmon and shallot. Mix lightly until the mixture
is combined.

Drizzle with Melina's Oreganato. Add the salt and pepper and serve alongside the toasted French baguette.

 

 

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