Salmon Rillettes with Pumpernickel Crostini
Ingredients
- 2 cups white wine
- 4 green onions, thinly sliced (white and green parts separated)
- 1 lb skinless salmon fillet
- 2 Tbsp butter, softened
- 2 Tbsp mayonnaise
- 2 Tbsp minced fresh basil
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 (4-oz) pkg smoked salmon, chopped
- 1 (16-oz) loaf unsliced pumpernickel bread
- ¼ cup olive oil
Instructions
- Combine wine and white parts of green onion in a large skillet; bring to a gentle simmer. Add salmon fillet, and cook 6 minutes or until fish flakes with a fork; drain, discarding poaching liquid. Flake salmon into large pieces.
- Stir together butter, mayonnaise, basil, lemon zest, juice, and green parts of green onion in a large bowl. Add flaked, poached salmon and smoked salmon; stir until blended. Cover and refrigerate for at least 4 hours.
- Meanwhile, preheat oven to 400°F. Thinly slice bread, and place on large baking sheets. Brush bread slices with oil. Season lightly with salt. Bake 12 to 15 minutes or until browned and crisp.
- Serve crispy bread with salmon.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
381
|
381
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 434 | 434 |
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