When hosting a poker party, don’t forget the essentials: chips, nuts, guacamole, and, of course, salmon rillettes, a high-class snack for a high-stakes game.
Ingredients
- 10 baguette slices
- 2 tablespoons extra-virgin olive oil
- 2 cups dry white wine
- 1 tablespoon roughly chopped shallot (about ½ small shallot)
- 1 pound salmon fillet, cut into 1-inch pieces
- ½ cup mayonnaise
- 2 tablespoons thinly sliced fresh chives
- 1 small lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
How to Make It
- Set your oven to broil or to 400°F. Arrange the baguette slices in a single layer on a medium baking sheet. Drizzle the extra-virgin olive oil over the baguette slices and toast in the oven for about 3 minutes, or until the baguette slices have become golden brown. Set aside.
- In a medium saucepan set over medium heat, bring the wine and shallot to a gentle boil, about 10 minutes. Reduce the heat to low and add the salmon pieces.
- Gently poach the salmon for 5 minutes, or until the centers of the fish are just barely opaque. Drain the poaching liquid through a fine-mesh strainer and reserve the shallot. Place the salmon and shallot in a large bowl.
- To the bowl with the salmon and shallot, add the mayonnaise, fresh chives, and lemon juice. Gently stir with a rubber spatula just to combine, being sure not to overmix. Season with the salt and black pepper.
- Transfer the mixture to a small serving bowl and serve with baguette slices.
