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ingredients:
Makes about 1⁄2 cup salmon spread; enough for about 12
to 16 crostini
12-16 thin slices French baguette (about 1/3 inch
thick)
1 heaping tablespoon roughly chopped fresh parsley leaves
1 heaping
tablespoon roughly chopped fresh chives
4 tablespoons unsalted butter (1⁄2
stick), room temperature
Pinch salt
Pinch freshly ground black pepper to
taste
4 ounces smoked salmon (trimmings are fine; ask the fishmonger or deli
worker to save them for you), room temperature
Freshly ground black pepper,
to serve
Chopped fresh chives, to serve
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![Dinner for your Valentine visual]()
Smoked Salmon Rillettes with chive crostini
The classic recipe for French salmon rillettes
(salmon spread) is a rather time-consuming one. It’s delicious, but ours is just
as good—in much less time.
1. Preheat oven to
low broil. Adjust rack to 6 inches below heat source. Place bread slices on a
baking sheet and broil on one side for about 3 minutes or until golden brown.
Remove from oven, turn slices over.
2. With the machine
running, drop the parsley and chives down the feed tube of a food processor and
process for about 15 seconds until finely chopped. Add 2 tablespoons of the
butter and process until smooth. Add salt and pepper and mix. Spread about 1⁄4
teaspoon of the herb butter on the uncooked side of each crostini. Broil until
golden and crisp, about 3 minutes. Let cool completely. May be made several
hours in advance up to this point. Let crostini sit at room temperature until
ready to serve. (Do not put them in a plastic bag or they’ll become
soft.)
3.
Wash and dry the food processor. Combine the salmon with the remaining butter
and process only to a rough paste. Do not over process. When ready to serve,
spread about 1 rounded teaspoon onto each cooled crostini, sprinkle with black
pepper, garnish with chives, and serve at room temperature.
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