Recipe: Salmon rillettes

SALMON RILLETTES

Serves 6 to 8.

Note: Easy, delicious and can be done ahead! Adapted from Champagne G. Tribaut in Hautvillers, France.

• 8 oz. fresh salmon

• 4 oz. smoked salmon, finely diced

• 1 pasteurized egg yolk

• 1/3 c. softened butter

Directions

To poach salmon: In a deep skillet, place salmon skin side down. Pour enough liquid (white wine is good, but water works, too) to cover the salmon. Bring to a simmer, but do not boil. Poach for 5 to 10 minutes or until the flesh is opaque. Remove salmon from liquid, then remove skin. Cool.

To prepare rillettes: Crush the poached salmon with a fork. Mix in the smoked salmon, egg yolk, softened butter, salt and pepper.

Line two small loaf pans (41/2 by 21/2) with foil, pack the mixture in, cover with plastic wrap and refrigerate for at least an hour.

Slice and serve on farmhouse bread or small slices of a baguette, accompanied by rosé Champagne.

Calories130Fat10 gSodium185 mg

Carbohydrates0 gSaturated fat6 gCalcium10 mg

Protein9 gCholesterol68 mgDietary fiber0 g

Diabetic exchanges per serving: 1 lean meat, 11/2 fat.

GOAT CHEESE AND HAZELNUT TARTINES

Note: From "French Women Don't Get Fat Cookbook," by Mireille Guiliano.

• 1/3 c. hazelnuts

• 5 oz. fresh goat cheese

• 4 slices bread, toasted (whole grain is suggested by Guiliano)

• 1 tbsp. honey

Directions

Toast hazelnuts in a 350-degree oven or in a dry pan on the stove until fragrant. Cool and chop.

Spread the goat cheese on toasted bread, sprinkle with hazelnuts, and drizzle with the honey. Garnish with rosemary and serve.

Nutrition information per serving:

Calories250Fat15 gSodium265 mg

Protein12 gCholesterol16 mgDietary fiber3 g