Food Republic has partnered with Bridlewood Estate Winery to bring you some great entertaining and cooking posts. First up is Brian Samuels of A Thought for Food sharing a recipe for an incredible appetizer. Brian and a Thought for Food can be found on Facebook, Twitter and Instagram.
In creating an appetizer, I wanted a dish that would not only impress dinner guests, but one that would pair perfectly with the Bridlewood Chardonnay. The wine's soft notes of vanilla, citrus and spices shine when consumed along with this creamy salmon rillettes, the richness of which is cut slightly by the addition of lemon juice.
- 1 baguette, thinly sliced and toasted
- 1 pound salmon, bones removed
- 1 tablespoon olive oil
- kosher salt
- 1 1/2 cups Bridlewood Winery Chardonnay
- 1 1/2 cups water
- 1/4 cup creme fraiche
- 1 tablespoon lemon juice
- 6 ounces smoked salmon, chopped into pieces
- white pepper, to taste
- Preheat the oven to 375°F. Line a glass baking dish with aluminum foil. Lay the salmon in the baking dish, skin side down. Coat with olive oil. Liberally season salmon fillet with kosher salt. Pour chardonnay and water over the fish. Cover pan with aluminum foil and bake for 20 minutes. To see if the salmon is fully cooked, cut into the fillet. If the flesh flakes and the color is opaque, then it’s done.
- Transfer the salmon fillet (without the poaching liquid) to a platter. Cover and place in the refrigerator until it’s completely cooled.
- When the salmon has cooled, in a separate bowl, whisk together crème fraîche, lemon juice and chopped chives. Add the poached salmon to the bowl and smash to combine. Do not overdo it, though, as you don't want the salmon to turn pasty. Mix in the smoked salmon and, if necessary, season with salt and white pepper.
- Serve with toasted baguette slices.
This post is brought to you by our friends at Bridlewood Estate Winery.