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Salmon Rillettes on Toast

An appetizer laid out of Prosecco Rose and Salmon Rillettes

“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.


  • 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


  • 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.