I stalled all week before making the Salmon Rillettes from Around My French Table. I was thrown off by how much I disliked the smoked salmon waffles that I caught up on last week. The idea of more smoked salmon, in any capacity, didn't sound appetizing. On the other hand, I'm glad I did two smoked salmon recipes were back to back, because I was able to use up the leftover fish that I still had in the fridge.
This was easy to make. Diced salmon is poached very quickly in a white wine and spice mixture, then mixed up with smoked salmon, spring onions, a hot red pepper, lemon zest, lemon juice, and butter. Let it sit in the fridge for a few hours, then smear on some bread.
Matt wasn't as smitten with this recipe as I was, but he also didn't enjoy the benefit of being able to prepare it completely in advance. That scored big points for me.