Grilled Toasts with Salmon Rillettes & Lemon Herb Sauce
These grilled toasts combine the tenderness of oven-baked fresh salmon with the smoky flavor of smoked salmon, all bound by a fresh cream and lemon mixture. Topped with a vibrant green herb sauce, this is a refined and savory appetizer or starter. Prepare this easy recipe that will impress your guests with its contrast of textures and flavors, perfect for a special occasion or a relaxed dinner. Follow our tips for soft rillettes and perfectly grilled bread.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Place fresh salmon fillet in a small oven dish, pepper and bake for 10-12 min. Let cool then flake with a fork.
- 2
Whisk fresh cheese with cream. Add lemon juice and zest, chopped shallot, chives and parsley. Incorporate flaked fresh salmon and diced smoked salmon. Gently mix, taste and adjust seasoning. Cover and refrigerate at least 30 min.
- 3
For the sauce, finely chop the herbs. Mix with olive oil, lemon juice and crushed garlic (if used). Season.
- 4
Brush bread slices with olive oil or melted butter. Toast in a toaster, pan or under the grill until golden and crispy. Let cool slightly.
- 5
Spread a generous layer of rillettes on each toast. Top with a little herb sauce or place on the side. Sprinkle with chives and lemon zest.
- 6
Serve immediately to enjoy the contrast between warm bread and fresh rillettes.
- Do not overcook the fresh salmon: it should remain tender to avoid a dry texture in the rillettes.
- Keep a rustic texture: the charm of rillettes comes from the chunks. Avoid over-mixing or crushing.
- Chilling is essential for the flavors to meld and the preparation to firm up.
- The toasted bread should be sturdy enough to hold the topping without becoming soggy.
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