Salmon rillette, yellow peach and chive open sandwich

Savoury recipe

For 1 x 100 g large open sandwich

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Salmon rillette, yellow peach and chive open sandwich
Cathy Guillebert Tortel

Cathy Guillebert Tortel

Stylist and culinary writer
Cathy Guillebert Tortel combines passion and work with the culinary photographer Philippe Barret for more than 12 years. Co-author of several books around regional products, her recipes are gourmet...
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  1. Salmon rillette, yellow peach and chive open sandwich

    Ingredients

    • Ambient fruit purée 100% : Yellow peach - 50ml
    • Salmon - 140g
    • Slice of granary bread - 1
    • Vegetable stock - 1
    • Chives (finely chopped)
    • Salt
    • Pepper (vegetable)
    • Rocket

    Cook the piece of salmon in simmering water with the stock cube for around 10 minutes.
    Remove the skin and bones if necessary and mix with the yellow peach puree.
    Season according to taste. Chop the chives and add it to the rillette.
    Spread the granary bread with the rillette and decorate with a rocket leaf.

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