They say that the holidays are the busiest time of the year.
Wrong!!!. Spring is the busiest time of the year - or at least it is for me. Between graduations, showers, weddings and birthdays it seems there are very few “open spaces” on the calendar. Which also means less time to spend in the kitchen preparing for said graduations, showers, wedding and birthdays.
But that doesn’t mean you can’t have fabulous food for those celebrations … and that, dear readers is what my next series of posts are all about! I know when my calendar gets crowded (and my brain!) I don’t have time to experiment with new recipes and rely upon my collection of tried and true “go to” recipes – and this recipe is one of them.
So, to “get this party (or parties!!) started” here is a great appetizer – Salmon Rillettes. I know it’s sounds a bit fancy, and even a bit complicated, but Rillettes is just an elegant term for what really amounts to a salmon spread. I could go on and on why I think this is one recipe everyone should have in their collection but I’ll see if I can keep it to a minimum. To start, the color is gorgeous. Secondly, it’s easy to assemble and of course it can and should be made a few hours ahead – oh, and yeah, it tastes amazing. Paired with a nice glass of bubbly, it’s the perfect way to start a dinner party, is equally at home as part of a buffett and travels beautifully.
And let’s be honest here… it is way more interesting than cheese and crackers.
So, what are your favorite, “go to”a appetizers??? Let me know in the comments section – I’d love to hear from you!
Here are some other easy salmon appetizers!!
Salmon, Cream Cheese and Lox Appetizer – WorththeWhisk
Endive with Salmon and Cream Cheese - Oil and Butter
Salmon Rillettes
(adapted from Gourmet)
Makes approximately 2 cups
- 1 1/2 cups water
- 1/2 lb. fresh salmon fillet
- 1/2 lb. smoked salmon, finely chopped
- 6 Tbsp. unsalted butter, softened
- 1 large shallot, minced
- 3 Tbsp. minced fresh parsley
- 2 Tbsp. fresh lemon juice
- 2 tsp. dijon mustard
- 2 Tbsp. capers, drained
- 2 tsp. whiskey
- grated zest from 1 lemon
- additional lemon zest and capers for garnish
- Baguette slices or crackers
Directions:
- In a large skillet, place the salmon and add water to cover. Bring water to a simmer and cook approximately 4 – 6 minutes or until salmon is cooked. Remove salmon from the water and cool.
- Using a fork, shred the cooked salmon. Place shredded salmon, smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, whiskey and lemon zest in a large bowl. Season with salt and pepper. Stir mixture until well combined. Taste and adjust seasonings.
- and pack into a serving dish and refrigerate until serving. Garnish with additional capers and lemon zest if desired.
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{ 14 comments… read them below or add one }
this looks terrific, Nancy. When ever I see a salmon recipe, I immediately scan the ingredients. If it has mayo(makes me gag – can’t even say the word), I move on. Loving the butter/mustard combo and will put this on my to-do list! x
That plate is SO cool! And I agree… Spring is a super busy time of year!! Great recipe!
Rillettes or salmon spread, either way is great by me!! This is my kind of appetizer Nancy!
Looks delicious!
The photos on your blog are gorgeous! I’m a fellow Camp Blogaway camper. I figured I’d calm my nerves by saying hello to everyone online before this weekend, though it just seems to be getting me more excited (hence the 1:30am comment!) I’m looking forward to meeting you
~Danni with LambAround
Thanks Danni!!
Looking forward to meeting you too – it’s going to be so much fun!!!
Hmmm, sounds delicious. I’m pretty easy for apps – an assortment of cheese, crackers, and meats. Plus, wine – it’s the perfect party!!
Whiskey? I would have built the whole narrative around that and not even mentioned the salmon! : )
i agree with you on spring being busy…and it seems people are more apt to “swing by” when the weather is so beautiful. This is a great appetizer to whip together when unexpected company stops in. i keep most of the ingredients in my pantry/fridge.
Looking forward to meeting you this weekend at camp blogaway
christy
Elegant and delicious. I will definitely try this.
I have a smoked salmon spread in my appetizer repertoire and I can’t begin to count the amount of times I’ve made it as a last-minute offering. This looks fantastic and your photos are lovely.
I’m looking forward to meeting you at Camp Blogaway!
This sounds so good! I agree much better than just cheese and crackers, although I may through in some cheese
This is perfect for Spring, beautiful!
I’m right there with you…spring is crazy busy. It’s the mad rush before summer, when everything is much more relaxed and laid-back. This appetizer is a year-round pleaser and would be at home at a fancy cocktail/dinner party or at a casual summer shindig. Beautiful.
Hi Lori!! I am really happy with this one and I think my clients will love it too!! Can’t wait for summer – definitely ready for relaxation!!