Ingredients

12 oz. salmon filet
1 T olive oil
salt and pepper
4 oz. smoke salmon, diced
4 oz. butter, room temperature
1 lemon
1 baugette, sliced thin
1/4 c olive oil
2 T chives, minced

 

Directions

1. Preheat oven to 325º F. Brush salmon with olive oil. Season with salt and pepper and set on a sheet pan.
2. Place in the middle of the oven and bake for 10-12 minutes. Remove from the oven and allow to cool.
3. Place salmon, smoke salmon, butter and the juice of one lemon in the work bowl of a food processor. Process until smooth and light.
4. Taste for seasoning and reserve.
5. Raise the oven temperature to 375º F. Lightly brush the baguette slices on both sides with olive oil.
6. Set on a sheet pan and bake for 10 minutes until golden.
7. To serve, spread salmon rilette mixture on croutons and garnish with the chopped chives.

Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.