Planning Your Mother’s Day menu? Garnish with fresh chives and serve our recipe for herb-infused salmon rillettes as the first course for your brunch, lunch or dinner. Paired with a chilled glass of Far Niente Napa Valley Chardonnay, of course! This elegantly etched version will lift the flavors of fresh spring dishes and classic brunch fare and double as the centerpiece of your Mother’s Day table.
Get the recipe, below. And then, step inside our new Mother's Day Shop! From a Chardonnay Trio we created just for Mother's Day to the Royal White Sturgeon Caviar we can't get enough of with late harvest Dolce, it's filled with wines and gifts as exquisite as she is.
Salmon Rillette with Fines Herbes
Wine Pairing: Far Niente Chardonnay, Napa Valley
Makes 12 crostini
Ingredients
8 ounces wild salmon, diced
1 cup white wine
1 teaspoon each:
ground white pepper, coriander and mustard seed
¼ cup crème fraîche, whipped
1 teaspoon Dijon mustard
2 large shallots, diced
1 bunch chives, chopped
1 bunch fresh tarragon, chopped
Method
Place diced salmon in heat-proof glass bowl. Bring the white wine to a simmer for two minutes on the stovetop then add ground dried spices and mix. Pour liquid over the salmon until the fish is covered. Drain the fish after three minutes and reserve the liquid. Fold crème fraîche, one tablespoon of the cooking liquid, Dijon mustard, shallots, chives and tarragon into the fish until fully incorporated. Refrigerate in an air-tight container for at least one hour and up to three days.
Presentation
Garnish chilled rillettes with chopped chives, spread a generous layer atop toasted crostini and serve this as the first course for your Mother’s Day brunch, paired with a chilled glass of Far Niente Chardonnay. The lush layers of bright fruit marry beautifully with the flavors and the creamy texture of the rillettes. Bonus: Elegantly etched with those three meaningful words, I Love You, this limited-edition bottle of Far Niente Chardonnay can double as the centerpiece of your Mother’s Day table.
