- 12 oz Salmon Filet
- 1 Tbsp Olive Oil
- Salt and freshly ground Pepper
- 1 Baugette- sliced thin
- 1 Tbsp Olive Oil for brushing
- 4 oz Smoked Salmon - diced
- 4 oz Butter - room temperature
- 1 Lemon
- 2 Tbsps 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.
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.
Place salmon, smoke salmon, butter and the juice of one lemon in the work bowl of a food processor. Process until smooth and light. Adjust seasoning if need it.
To serve, spread salmon rilette mixture on croutons and garnish with the chopped chives.
PERFECT PAIRING: Cakebread Cellars Napa Valley Chardonnay
Delivers a beam of ripe pear, green apple, floral and spicy scents that are fresh, lively and full-bodied, ending with a snappy fruit and mineral edge. Drink now through 2016. 25,000 cases made. –JL
Wine Spectator has given our 2009 Chardonnay, Napa Valley 90 points in the July 31, 2011 issue.
Recipe by Executive Chef Brian Streeter