Salmon Rillettes Canapés

Salmon Rillettes Canapés

  • Preparation 30 min
  • Servings 1
  • Makes 2 dozen

Categories

Ingredients

  • Salmon Rillettes

    • ⅓ cup (75 ml) 35% cream
    • 1 hot smoked salmon fillet, 4 oz (115 g), flaked into small pieces (see note)
    • 1 tbsp shallot, chopped
    • 1 tbsp dill, chopped
    • 2 tsp (10 ml) lemon juice
  • Fennel Topping

    • ⅓ cup (50 g) fennel, cut into small dice
    • 1 lemon, zest finely grated
    • 2 tsp (10 ml) lemon juice
    • 1 tsp (5 ml) olive oil
    • 1 tsp (5 ml) honey
  • Assembly

    • 24 wild blueberry and almond crackers
    • Fennel fronds (optional)

Preparation

  • Salmon Rillettes

  • Fennel Topping

  • Assembly

Note from Ricardo

The texture of hot smoked salmon is different from that of cold smoked salmon. Because it is already cooked, it is a great choice for making rillettes

Personal Note