Salmon rillette, yellow peach and chive open sandwichSavoury recipe
Cathy Guillebert Tortel
Salmon rillette, yellow peach and chive open sandwich
- Ambient fruit purée 100% : Yellow peach - 50ml
- Salmon - 140g
- Slice of granary bread - 1
- Vegetable stock - 1
- Chives (finely chopped)
- Pepper (vegetable)
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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