Sockeye Rillette Tartine

• 8 oz filet sockeye salmon
• 1 tbsp Pernod (optional)
• 1 c Sauvignon blanc
• 4 c water
• 12 black peppercorns
• 1 bay leaf
• 1 leak, cleaned and halved lengthwise
• 6 oz crème fraiche
• 1/2 tsp horseradish (fresh if possible, otherwise prepared)
• Juice and zest from 1/2 lemon
• 1 tbsp fresh dill, minced
• 1 tbsp fresh chive, minced
• 1/2 tsp kosher salt
• Cracked pepper
• Artisan bread like rye or sourdough, toasted and smothered with premium buttered
• Hard boiled egg, thinly sliced
• Salmon Roe or Pickled Mustard Seed and sprig of dill for garnish

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Begin by poaching the sockeye salmon. Place the salmon on a plate and rub generously with Pernod, if using. Bring wine and water to a gentle simmer with peppercorns, bay and leak. Add salmon and poach at a gentle simmer for approx 8 minutes until just fully cooked.

Remove the salmon from the water and chill for 20 minutes in the fridge.

Meanwhile, whisk together the crème fraiche, horseradish, lemon zest and juice, dill, chive, salt and pepper. Taste and adjust with lemon and salt to preference.

Remove the poached salmon from the fridge and gently flake apart using 2 forks. Mix the salmon into the crème fraiche mixture. Firmly pack down into a jar and keep chilled until ready to serve.

To assemble tartines, serve open face by smearing a generous spoonful of Sockeye Rillette across your favorite toasted buttered bread. Dress with sliced hard boiled eggs, roe and a sprig of dill. Serve chilled or at room temperature.

Recipe developed by Chef Anna Rossi @annarossiofficial