Bistro Charcuterie Board

The magic of this colorful charcuterie board is in the fullness of its flavors, from fresh salmon rillettes spread to creamy edible flower butter, tangy Dijon mustard and sweet fig jam. But don’t let the “recipe” keep you from experimenting: like all charcuterie boards, this one is endlessly customizable.
Category
Prep Time
35 minutes
Cook Time
--

Salmon Rillettes

  •  12 ounces fresh salmon
  •  kosher salt
  •  freshly ground black pepper
  •  6 Tablespoons Danish Creamery Butter, softened
  •  2 Tablespoons olive oil
  •  1 Tablespoon whole grain mustard
  •  1 Tablespoon fresh squeezed lemon juice
  •  ¼ cup minced fresh parsley

Edible Flower Butter

  •  ½ cup (1 stick) Danish salted butter, softened
  •  1 Tablespoon torn fresh herbs
  •  1 Tablespoon edible flower petals
  •  flaky salt
  •  serve with: Dijon mustard, fig jam, camembert, sliced baguette, cornichons, sliced radishes, grapes, and walnuts

Salmon Rillettes

  • Fill a large pot with a few inches of water. Add steamer basket, cover, and bring to a boil. Season the salmon with salt and pepper, transfer to the steamer basket and cover. Steam fish until cooked through, about 10 minutes. Transfer to a plate to cool completely.
  • Use a fork to mash together butter and olive oil in a medium bowl until smooth. Add mustard, lemon juice, 1/2 tsp kosher salt, black pepper, and parsley and stir until combined.
  • Discard skin from cooked salmon, then use a fork or your fingers to break the meat into small pieces, making sure to pick out pin bones as you go.
  • Add salmon to the butter mixture and fold in until well combined and lightly shredded.
    Transfer to a serving bowl. Cover and chill at least 1 hour and up to 2 days. Bring to room temperature before serving.

Edible Flower Butter and Charcuterie Board

  • Place butter on medium plate and smear into a thin layer. Sprinkle with flaky salt, black pepper, torn herbs and flower petals. Place on a large wooden cutting board.
  • Place salmon rillettes, dijon mustard, fig jam and camembert on the board. Decoratively fill the remaining spaces with sliced baguette, cornichons, radishes, grapes, and walnuts. Serve.

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