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Salmon Rillettes On Pumpernickel

appetizers, salmon

1 cup water
1/2 small onion
1 bay leaf
10 peppercorns
6 ounces fresh salmon fillet
2 ounces thinly sliced smoked salmon; chopped
1 tablespoon chopped fresh dill; or
1 teaspoon dried
1 tablespoon (each) mayonnaise and lime juice
1 tablespoon butter; softened
1 tablespoon chopped capers
pinch cayenne pepper
pinch (each) salt and black pepper
20 pumpernickel rounds
----GARNISH----
20 thin slices English cucumber
snipped fresh dill
pinch cayenne pepper

In small shallow saucepan, bring water, onion, bay leaf and peppercorns to boil. Reduce heat to medium-low. Add fresh salmon; cover and cook gently for 10 minutes or until fish flakes easily when tested with fork. Remove from water; let cool. Remove and discard skin and any bones. With fork, flake fish into bowl. Add smoked salmon, dill, mayonnaise, lime juice, butter, capers, cayenne, salt and pepper; mix well. (Make-ahead: Refrigerate in airtight container for up to 2 days.) To serve, spread each pumpernickel round with about 1 tablespoon salmon mixture. Garnish with cucumber slice then dill.

Contributor: Canadian Living - December, 1999

Yield: 20 pieces
N203^02031

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