This is an amazing dish. Serve it with an elegant glass of champagne or sparkling wine…or why not a beautiful gin martini? The Rillettes can be prepared two days in advance so you can be totally "red carpet" ready.
1 oz soft unsalted butter
1 Tbsp chopped chives
1 lemon, zest and a few drops of the juice
1 Tbsp finely chopped capers
1 pinch ground pepperoncino chili flakes
1 oz sour cream
2 oz chopped lightly poached salmon fillet
2 oz chopped smoked salmon
Pinch of freshly ground white pepper, to taste
2 oz sliced smoked salmon
1 Tbsp melted butter
4 slices of Brioche or Challah bread
Mix the soft butter, chives, lemon juice, capers, pepperoncino, and the sour cream lightly in a bowl. Add the chopped salmon and white pepper; lightly mix. Place the mixture (rillettes) in a piping bag with a 1/2" nozzle.
On a clear kitchen surface, lay out a 12" x 24" piece of plastic wrap. Place 2 large slices of smoked salmon onto the plastic wrap. Pipe a straight line of the salmon rillettes horizontally across the smoked salmon. Pull the plastic wrap up from the bottom and move it away from you in order to create a roll of salmon rillettes. Tighten the ends of the salmon wrap by twisting the plastic wrap and reserve in the refrigerator for 2 hours before serving.
Preheat oven to 400°F. Grease a cookie sheet with a little melted butter.
Cut the slices of bread into 20 small rounds with a 3/4" cookie cutter. Place the rounds onto the greased cookie sheet, brush a little extra melted butter and bake until golden brown, around 5 minutes. Remove from the oven and cool.
Remove the plastic wrap from the salmon rillettes. Warm a knife by soaking it in hot water. Cut a 1/2" slice of the salmon rillettes. Place each slice on a brioche crouton and VOILA!
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