Sonoma Cooking School, with Recipes

Smoked Salmon Rillettes with Sourdough Croutons

Hot-smoked salmon is thoroughly cooked by smoking it for 6 to 8 hours in an enclosure heated by fire. It can be used in most of the same preparations as cold-smoked salmon.

1/2 cup unsalted butter, softened
1 tablespoon chopped fresh shallot
1 teaspoon snipped fresh thyme
1/8 teaspoon freshly grated nutmeg (optional)
1 pound hot-smoked salmon, flaked with skin and bones removed
24 (1/2-inch-thick) slices sourdough baguette
1/4 cup olive oil
Sea salt to taste

In medium bowl use two forks to mix together butter, shallot, thyme, and nutmeg. Gently stir in salmon. Season to taste with salt. Meanwhile, preheat oven to 425°F. Brush both sides of baguette slices with olive oil and bake 10 minutes or until golden brown and crisp. Sprinkle with salt while hot. When cool, spread croutons with salmon mixture. Makes 24 appetizers. (This recipe halves easily.)