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(recipe, Carrie Floyd)
This Regina Schrambling recipe, adapted from The Wednesday Chef, makes a delicious cool-weather, make-ahead appetizer. I especially like it spread on thin slices of dense, hearty bread, like the spelt bread made at little t american baker in Portland. Serve with small glasses of chilled Aquavit, cocktails, white wine, or something bubbly.
- 2 cups white wine
- 1 bay leaf
- 1 tsp. salt
- 4 white (or black) peppercorns
- 8 oz. fresh wild salmon fillet
- 8 oz. wild smoked salmon, broken up into small pieces
- 4 to 5 Tbsp. crème fraîche
- 4 Tbsp. chopped chives
- 5 to 6 Tbsp. lemon juice
- Cayenne pepper to taste
- Salt and pepper
- 1 loaf spelt, pumpernickel, or other dense, multi-grain bread, sliced, or rye crackers
- In a saucepan, combine the wine, bay leaf, salt, and peppercorns; bring to a simmer. Add the fresh salmon, skin side down, and poach very gently, turning after several minutes, until just cooked through; the time will vary depending on how thin or thick the piece of salmon is. Remove the salmon from the pan to a plate.
- When cool enough to handle, strip the skin from the salmon, remove the bones, and break the flesh into small pieces. Place the cooked salmon in a medium bowl and break it into smaller pieces with a fork. Add the smoked salmon, crème fraîche, 2 tablespoons of the chives, and the lemon juice; mix well. Taste, adding more crème fraîche and lemon juice to taste, then add a pinch of cayenne pepper, as well as salt and pepper to taste.
- Cover and chill at least an hour to allow the flavors to meld. Return to room temperature before serving.
- To serve, sprinkle with the remaining chives and set out slices of bread (or crackers). Let guests serve themselves, spreading the rillettes over the bread or crackers.