This smoky potted fish takes only a few minutes to put together. Spread on toasty crostini
and topped with crispy garlic chips, it’s a simple yet elegant party dish.
INGREDIENTS
GARLIC CHIPS AND CROSTINI:
- ⅓ cup olive oil
- 4 large cloves garlic, thinly sliced
- 1 baguette, thinly sliced
RILLETTE:
- 225 g skinless salmon fillet
- pinch salt
- ⅓ cup butter, melted and cooled
- 2 tbsp olive oil
- 3 tbsp finely chopped green onion
- 2 tbsp finely chopped drained capers
- 4 tsp chopped fresh parsley
- 4 tsp lemon juice
- 170 g smoked trout, skinned
- ¼ tsp each pepper and sweet paprika
PREPARATION
- GARLIC CHIPS AND CROSTINI:
- In a small saucepan, heat oil over medium-low heat.
- Fry garlic, stirring often, until golden and crisp, about 3 minutes.
- Using slotted spoon, transfer garlic to a paper towel–lined plate and let drain.
- Brush 1 side of each baguette slice with garlic oil from the pan and place on a rimmed baking sheet.
- Bake in a 350°F (180°C) oven, turning once, until golden and crisp, about 10 minutes.
- (Make-ahead: Store garlic chips and crostini in an airtight container for up to 4 days.)
- RILLETTE:
- Sprinkle salmon with salt and microwave on high until fish flakes easily when tested, about 2 minutes.
- Pat dry with a paper towel.
- In a bowl, stir butter with oil, then stir in green onion, capers, parsley, and lemon juice.
- Using a fork, flake salmon and trout, then stir into butter mixture along with pepper and paprika.
- Scrape rillette into serving dish, cover, and refrigerate for 30 minutes.
- (Make-ahead: Refrigerate for up to 2 days; let stand at room temperature for 30 minutes before serving.)
- Serve on crostini topped with garlic chips.
NUTRITIONAL INFORMATION, PER 1 TBSP: about 91 cal, 4 g pro, 6 g total fat (2 g sat. fat),
5 g carb, trace fibre, 13 mg chol, 193 mg sodium, 69 mg potassium. % RDI: 1%
calcium, 2% iron, 3% vit A, 2% vit C, 5% folate.
TIP FROM THE TEST KITCHEN
Instead of using a microwave,
you can cook the salmon in a little
oil in a skillet over medium heat.
