Salmon Rillettes on Toast
![An appetizer laid out of Prosecco Rose and Salmon Rillettes](https://www.joshcellars.com/wp-content/uploads/2022/04/MainRecipe-Prosecco-Rose-Salmon-Rillettes-360x300-1.jpg)
“This is one of my favorite brunch dishes to serve at home on Cape Cod. No one can resist the perfectly buttered toast on these Salmon Rillettes.” – Joseph Carr, Founder, Josh Cellars
In search of an alternative to a traditional savory or sweet brunch recipe? Our Salmon Rillettes on Toast are crafted to be shared and a crowd favorite at any table. The combination of smoked and fresh salmon is our unconventional take on a classic dish. Our dry Prosecco Rosé perfectly complements this dish and cuts through the buttered toast with its refreshing acidity.
Ingredients
- 1 cup Prosecco Rosé
- 8 ounces fresh salmon, preferably wild, bones removed
- 1 bay leaf
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1 1/2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons chopped fresh chives
- 4 ounces smoked salmon, cut into 1/4” pieces
- Pinch of cayenne pepper, optional
- Salt and freshly ground pepper, to taste
- 1 loaf rustic bread, cut into 1-inch thick slices
Directions
- Combine the Prosecco with 1 cup of water and bay leaf and bring to a simmer. Add the salmon and poach, over medium-low heat, until just cooked, about 8 minutes. Remove from the cooking liquid and let cool. Discard the poaching liquid.
- In a medium bowl mash together the butter and the olive oil until very smooth. Add the shallots, lemon juice, and lemon zest, chives, and smoke salmon pieces and combine well.
- Remove the skin from the salmon and flake the fresh salmon into the mixture, folding it gently to combine. Add the cayenne if using. Taste and season; transfer the mixture to jar or other serving container and chill.
- Bring the rillettes to room temperature and preheat the oven to broil. Lay the sliced bread on a baking sheet and toast in the broiler until just beginning to brown on the edges. Spread the rillettes on the toast and serve with pickles.