Salmon Rillette

Serves 1 1/2 cups or 8 servings

Ingredients

1 celery stalk, sliced thin
1 onion, sliced thin
1 leek, sliced thin
1 teaspoon whole peppercorns
1 bay leaf
1 cup white wine1 lemon,
halved
6 ounces king salmon filet
2 ounces crème fraîche *
2 tablespoons minced chives
3 tablespoons lemon extra virgin olive oil

Instructions

Bring a large pot of water to a simmer. Add the celery,
onion, leek, peppercorns, bay leaf, wine and lemon and
simmer for 25 minutes. Then add the salmon. Cover the
pot, remove it from the heat, and let it stand for 10
minutes.

Remove the salmon and chill it in the refrigerator.
Discard the vegetable water.

In a food processor or by hand, whip with salmon with
the crème fraîche, chives, and olive oil,
and add salt and pepper to taste. Keep the spread chilled
until you’re ready to serve. Serve with baguette slices.

*can substitute sour cream or a cream and sour cream
combination