Bistro Charcuterie Board

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.