Salmon Rillettes with Smoked Salmon and Chives

Appetizer

Salmon Rillettes with Smoked Salmon and Chives

Fold cooked salmon and ready-to-eat smoked salmon together without beating them into a paste. Sour cream and olive oil bind the spread while lemon and chives brighten it.

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Yield
6 appetizer servings
Cuisine
French-inspired

Bring it to the table

Keep some flakes

Use a paddle on low speed or mix gently by hand. Stop once the ingredients are combined so the salmon retains texture.

At the table

Serve chilled with toast or crackers.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 250 g cooked salmon — poached or gently baked; cooled and weighed after cooking
  • 125 g ready-to-eat smoked salmon — finely diced
  • 75 g sour cream
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp Espelette pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp chives — finely chopped

A few useful notes.

The salmon amount is cooked weight, not the weight of raw fish.

Six appetizer portions are a serving suggestion; this is not six main-course fillets.

The cooking plan

How to make Salmon Rillettes with Smoked Salmon and Chives.

  1. Check both kinds of salmon carefully for bones. If preparing the cooked salmon from raw, place it in a covered ovenproof dish and bake at 375°F until it reaches 145°F. Cool promptly, refrigerate and weigh the cooked portion needed.

  2. When the cooked salmon is cold, combine it gently with smoked salmon, sour cream, lemon juice and Espelette in a mixing bowl. Use a paddle on low speed or fold by hand.

  3. Mix in olive oil and chives just until evenly distributed. Keep some flakes of salmon rather than turning the mixture into a smooth paste.

  4. Cover and refrigerate promptly at 40°F or colder. Keep chilled until serving with toast or crackers.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Salmon Rillettes with Smoked Salmon and Chives

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A chilled salmon spread with smoked salmon, sour cream, lemon and chives.
Print Recipe
Servings: 6 appetizer servings
Course: Appetizer
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    250 g cooked salmon poached or gently baked; cooled and weighed after cooking
  •  
    125 g ready-to-eat smoked salmon finely diced
  • 75 g sour cream
  • 1 ½ tbsp lemon juice
  •  
    ¼ tsp Espelette pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp chives finely chopped

Equipment

Baking dish
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Check both kinds of salmon carefully for bones. If preparing the cooked salmon from raw, place it in a covered ovenproof dish and bake at 375°F until it reaches 145°F. Cool promptly, refrigerate and weigh the cooked portion needed.
  2. When the cooked salmon is cold, combine it gently with smoked salmon, sour cream, lemon juice and Espelette in a mixing bowl. Use a paddle on low speed or fold by hand.
  3. Mix in olive oil and chives just until evenly distributed. Keep some flakes of salmon rather than turning the mixture into a smooth paste.
  4. Cover and refrigerate promptly at 40°F or colder. Keep chilled until serving with toast or crackers.

Notes

The salmon amount is cooked weight, not the weight of raw fish.
Six appetizer portions are a serving suggestion; this is not six main-course fillets.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should the cooked salmon be warm when I mix it?

No. Cool it promptly and chill before mixing.

Can I blend it completely smooth?

Mix gently and stop while some flakes remain for the intended texture.

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Celeriac, Apple and Juniper Soup

Lunch · Dinner · Soup

Celeriac, Apple and Juniper Soup

Cook the celeriac and apple gently with onion before simmering in milk and water. A small measure of maple rounds out the tart apple and aromatic juniper.

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6 servings
Cuisine
French-inspired

Bring it to the table

Weigh the peeled celeriac

The listed weight is after peeling and cleaning. Cut it evenly so the pieces become tender together.

At the table

Blend smooth and serve hot in warmed bowls.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 567 g celeriac — peeled and cleaned; diced
  • 1 green apple — peeled, cored and diced
  • 1/4 large onion — chopped
  • 1 tbsp butter
  • 710 ml whole milk
  • 710 ml water
  • 3/8 tsp maple syrup
  • 3/8 tsp culinary juniper berries — crushed
  • 1 small bouquet garni — thyme, parsley stems and bay leaf tied together
  • salt and black pepper — to taste

A few useful notes.

Six bowls are a home serving suggestion.

For either 3/8-teaspoon measure, combine 1/4 teaspoon and 1/8 teaspoon.

The cooking plan

How to make Celeriac, Apple and Juniper Soup.

  1. Melt butter in a pot over medium-low heat. Add onion, apple, celeriac and crushed juniper. Cook gently, stirring, until the onion begins to soften; avoid scorching.

  2. Stir in maple syrup, then add milk, measured water and the tied herb bundle. Bring slowly to a gentle simmer.

  3. Cook over low heat for about 30–40 minutes, stirring occasionally, until the celeriac is very tender. Do not let the milk boil over.

  4. Remove the herb bundle. Blend until smooth with an immersion blender, or work in small batches in equipment suitable for hot liquids. Strain if desired and season to taste.

  5. Serve hot. Cool any extra promptly in shallow containers and refrigerate within 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Celeriac, Apple and Juniper Soup

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A smooth milk-based celeriac soup with green apple, juniper and a little maple syrup.
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Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    567 g celeriac peeled and cleaned; diced
  •  
    1 green apple peeled, cored and diced
  • ¼ large Onions chopped
  • 1 tbsp butter
  • 710 ml whole milk
  • 710 ml water
  •  
    ⅜ tsp maple syrup
  •  
    ⅜ tsp culinary juniper berries crushed
  •  
    1 small bouquet garni thyme, parsley stems and bay leaf tied together
  •  
    salt and black pepper to taste

Equipment

Large pot
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt butter in a pot over medium-low heat. Add onion, apple, celeriac and crushed juniper. Cook gently, stirring, until the onion begins to soften; avoid scorching.
  2. Stir in maple syrup, then add milk, measured water and the tied herb bundle. Bring slowly to a gentle simmer.
  3. Cook over low heat for about 30–40 minutes, stirring occasionally, until the celeriac is very tender. Do not let the milk boil over.
  4. Remove the herb bundle. Blend until smooth with an immersion blender, or work in small batches in equipment suitable for hot liquids. Strain if desired and season to taste.
  5. Serve hot. Cool any extra promptly in shallow containers and refrigerate within 2 hours.

Notes

Six bowls are a home serving suggestion.
For either 3/8-teaspoon measure, combine 1/4 teaspoon and 1/8 teaspoon.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is the celeriac weighed before peeling?

No. Weigh the peeled, cleaned vegetable.

How do I measure 3/8 teaspoon?

Use one 1/4-teaspoon measure plus one 1/8-teaspoon measure.

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Jerusalem Artichoke Soup with Smoked Bacon

Lunch · Dinner · Soup

Jerusalem Artichoke Soup with Smoked Bacon

Smoked bacon seasons the base while the Jerusalem artichokes soften in cream and vegetable stock. Blend and strain for a smooth finish, thinning only as needed.

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Yield
4 servings
Cuisine
French-inspired

Bring it to the table

Keep the simmer gentle

Cream can catch on the pan bottom. Stir occasionally and keep the heat low enough for a quiet simmer.

At the table

Serve hot, with a little extra cooked bacon if desired.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 680 g Jerusalem artichokes — scrubbed or peeled and chopped
  • 1/2 large onion — chopped
  • 25 g applewood-smoked bacon — finely chopped
  • 1 tsp butter
  • 1 1/2 cups vegetable stock — plus more only if needed to thin
  • 1 cup heavy cream
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 1 small bay leaf
  • salt and black pepper — to taste
  • extra cooked bacon — optional garnish

A few useful notes.

Jerusalem artichokes are also called sunchokes.

The bacon makes this a meat-containing soup even though vegetable stock is used.

The cooking plan

How to make Jerusalem Artichoke Soup with Smoked Bacon.

  1. Melt butter in a saucepan over medium-low heat. Add chopped bacon and onion. Cook, stirring, until the bacon is cooked and the onion is soft.

  2. Add chopped Jerusalem artichokes, rosemary, thyme and bay leaf. Pour in the measured stock and cream.

  3. Bring to a gentle simmer and cook for about 23–30 minutes, or until the artichokes are tender. Stir occasionally to prevent sticking.

  4. Remove the herb stems and bay leaf. Blend until smooth using equipment suitable for hot liquids, then strain if desired.

  5. Taste and season. Add a little extra stock only if needed to thin, then warm through. Serve with optional cooked bacon. Cool leftovers promptly in shallow containers and refrigerate within 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Jerusalem Artichoke Soup with Smoked Bacon

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A rich blended sunchoke soup with smoked bacon, cream, onion and herbs.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    680 g Jerusalem artichokes scrubbed or peeled and chopped
  • ½ large Onions chopped
  •  
    25 g applewood-smoked bacon finely chopped
  • 1 tsp butter
  •  
    1 ½ cups vegetable stock plus more only if needed to thin
  • 1 cup heavy cream
  •  
    1 small sprig rosemary
  • 1 small sprig thyme
  • 1 small bay leaf
  •  
    salt and black pepper to taste
  •  
    extra cooked bacon optional garnish

Equipment

Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt butter in a saucepan over medium-low heat. Add chopped bacon and onion. Cook, stirring, until the bacon is cooked and the onion is soft.
  2. Add chopped Jerusalem artichokes, rosemary, thyme and bay leaf. Pour in the measured stock and cream.
  3. Bring to a gentle simmer and cook for about 23–30 minutes, or until the artichokes are tender. Stir occasionally to prevent sticking.
  4. Remove the herb stems and bay leaf. Blend until smooth using equipment suitable for hot liquids, then strain if desired.
  5. Taste and season. Add a little extra stock only if needed to thin, then warm through. Serve with optional cooked bacon. Cool leftovers promptly in shallow containers and refrigerate within 2 hours.

Notes

Jerusalem artichokes are also called sunchokes.
The bacon makes this a meat-containing soup even though vegetable stock is used.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Are Jerusalem artichokes the same as globe artichokes?

No. This recipe uses the knobbly tubers also sold as sunchokes.

Can I make it thinner?

Add extra vegetable stock a little at a time after blending.

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Artichoke and Yellow Tomato Soup

Lunch · Dinner · Soup

Artichoke and Yellow Tomato Soup

Soften the aromatics and artichoke before adding ripe yellow tomatoes. Blend the cooked vegetables and strain if you prefer a finer soup.

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Yield
4 servings
Cuisine
French-inspired

Bring it to the table

Trim the artichokes thoroughly

Use fully cleaned raw hearts with the fibrous leaves and fuzzy choke removed. Cut them into small pieces so they soften with the tomatoes.

At the table

Serve hot, adjusting the thickness with a little vegetable stock if needed.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 onion — chopped
  • 1 shallot — chopped
  • 2 large raw artichoke hearts — fully trimmed, choke removed; chopped
  • 2 tbsp olive oil
  • 1.25 kg yellow tomatoes — roughly chopped
  • 1 small bouquet garni — thyme, parsley stems and bay leaf tied together
  • vegetable stock — only as needed to thin
  • salt and black pepper — to taste

A few useful notes.

Four main-size or six smaller bowls are a home serving suggestion.

Use fresh raw artichoke hearts, not artichokes packed in a seasoned oil marinade.

The cooking plan

How to make Artichoke and Yellow Tomato Soup.

  1. Warm the olive oil in a saucepan over medium-low heat. Add onion, shallot and chopped artichoke hearts. Cook gently, stirring, until the aromatics soften.

  2. Add tomatoes and the tied herb bundle. Bring to a gentle simmer and cook for about 20 minutes, or until the artichoke is tender.

  3. Remove the herb bundle. Blend with an immersion blender, or cool slightly and blend in small batches using equipment suitable for hot liquids.

  4. Strain if you want a finer texture. Return to the pan, season and add vegetable stock only as needed for your preferred consistency. Warm through before serving.

  5. If saving for later, cool promptly in shallow containers and refrigerate within 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Artichoke and Yellow Tomato Soup

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A blended yellow tomato soup with fresh artichoke hearts, onion and shallot.
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Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ Onions chopped
  • Whole, halved and chopped pink shallots1 shallot chopped
  •  
    2 large raw artichoke hearts fully trimmed, choke removed; chopped
  • 2 tbsp olive oil
  •  
    1.25 kg yellow tomatoes roughly chopped
  •  
    1 small bouquet garni thyme, parsley stems and bay leaf tied together
  •  
    vegetable stock only as needed to thin
  •  
    salt and black pepper to taste

Equipment

Saucepan
Saucepan
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the olive oil in a saucepan over medium-low heat. Add onion, shallot and chopped artichoke hearts. Cook gently, stirring, until the aromatics soften.
  2. Add tomatoes and the tied herb bundle. Bring to a gentle simmer and cook for about 20 minutes, or until the artichoke is tender.
  3. Remove the herb bundle. Blend with an immersion blender, or cool slightly and blend in small batches using equipment suitable for hot liquids.
  4. Strain if you want a finer texture. Return to the pan, season and add vegetable stock only as needed for your preferred consistency. Warm through before serving.
  5. If saving for later, cool promptly in shallow containers and refrigerate within 2 hours.

Notes

Four main-size or six smaller bowls are a home serving suggestion.
Use fresh raw artichoke hearts, not artichokes packed in a seasoned oil marinade.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I skip straining?

Yes, if you prefer the texture of the blended soup.

When should I add stock?

After blending, add small amounts only if the soup needs thinning.

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Brown Butter Almond Financiers

Dessert

Brown Butter Almond Financiers

Combine the dry ingredients before adding egg whites and vanilla, then stir in weighed browned butter. Small buttered molds give the cakes their browned edges.

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Yield
1 batch
Cuisine
French-inspired

Bring it to the table

Weigh after browning

The listed butter amount is the finished browned-butter weight. Prepare a little extra butter and weigh the amount you need after cooking.

At the table

Cool on a rack and serve with coffee, fruit or a chilled dessert.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 70 g almond flour
  • 90 g granulated sugar
  • 23 g all-purpose flour
  • 1.5 g salt
  • 60 g egg whites — weighed without shells
  • 1/4 tsp vanilla paste
  • 38 g browned unsalted butter — finished weight; cooled until just warm, plus extra butter for molds

A few useful notes.

The control represents one small batch; cake count depends on mold size.

Butter is weighed after browning, because cooking removes water.

The cooking plan

How to make Brown Butter Almond Financiers.

  1. Heat the oven to 350°F. Butter small financier molds or mini muffin wells.

  2. Whisk almond flour, sugar, all-purpose flour and salt together. Add egg whites and vanilla and mix until smooth.

  3. Stir in the measured browned butter until evenly incorporated. Divide among the prepared small molds, leaving room for the cakes to rise.

  4. Bake, starting the check at about 12 minutes, until golden at the edges and set in the center. Baking time depends on the size and depth of the molds.

  5. Let firm briefly in the molds, then unmold onto a rack to cool.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Brown Butter Almond Financiers

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Small almond cakes made with egg whites, vanilla and browned butter.
Print Recipe
Servings: 1 batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    70 g almond flour
  • 90 g granulated sugar
  • 23 g all-purpose flour
  • 1.5 g salt
  • 60 g egg whites weighed without shells
  •  
    ¼ tsp vanilla paste
  •  
    38 g browned unsalted butter finished weight; cooled until just warm, plus extra butter for molds

Equipment

Muffin pan
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Butter small financier molds or mini muffin wells.
  2. Whisk almond flour, sugar, all-purpose flour and salt together. Add egg whites and vanilla and mix until smooth.
  3. Stir in the measured browned butter until evenly incorporated. Divide among the prepared small molds, leaving room for the cakes to rise.
  4. Bake, starting the check at about 12 minutes, until golden at the edges and set in the center. Baking time depends on the size and depth of the molds.
  5. Let firm briefly in the molds, then unmold onto a rack to cool.

Notes

The control represents one small batch; cake count depends on mold size.
Butter is weighed after browning, because cooking removes water.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I weigh the butter before browning?

Use the finished browned-butter weight listed in the ingredients.

How many cakes does this make?

That depends on the molds. Fill consistently and leave room for rising.

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Maple and Brown Sugar Pots de Crème

Dessert

Maple and Brown Sugar Pots de Crème

Whisk the yolks, sugar and maple together before adding cream. Bake the small custards in a water bath, then chill for serving.

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Yield
4 small servings
Cuisine
French-inspired

Bring it to the table

Fill to a consistent depth

Use matching ovenproof ramekins and divide the mixture evenly so they bake at a similar rate.

At the table

Serve chilled, plain or with a little whipped cream.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 110 g egg yolks — weighed without shells
  • 50 g dark brown sugar
  • 75 g maple syrup
  • 2.5 g salt
  • 350 g heavy cream

A few useful notes.

Four small portions are a home serving arrangement; the control scales the weighed ingredients.

Use pure maple syrup rather than maple-flavored pancake syrup.

The cooking plan

How to make Maple and Brown Sugar Pots de Crème.

  1. Heat the oven to 300°F. Set four small ovenproof ramekins, at least 5 fluid ounces each, in a deep roasting pan.

  2. Whisk yolks, brown sugar, maple syrup and salt until evenly mixed. Gently whisk in the cream without making excessive foam.

  3. Strain into a jug and divide among the ramekins, leaving space at the top. Place the pan in the oven and carefully add hot water halfway up the ramekins.

  4. Bake, using about 40 minutes as a guide, until the custards are set with a gentle central movement and the centers reach 160°F. Adjust time for the actual depth and dishes.

  5. Carefully remove ramekins from the water. Cool promptly and refrigerate within 2 hours. Keep covered at 40°F or colder until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Maple and Brown Sugar Pots de Crème

No ratings yet
Creamy baked custards flavored with maple syrup and dark brown sugar.
Print Recipe
Servings: 4 small servings
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Three separated raw egg yolks in a clear glass bowl110 g egg yolks weighed without shells
  •  
    50 g dark brown sugar
  •  
    75 g maple syrup
  • 2.5 g salt
  • 350 g heavy cream

Equipment

Roasting pan — equipment illustration
Roasting pan
Ovenproof ramekins — equipment illustration
Ovenproof ramekins
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Fine Mesh Strainer
Mixing bowl
Wire whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 300°F. Set four small ovenproof ramekins, at least 5 fluid ounces each, in a deep roasting pan.
  2. Whisk yolks, brown sugar, maple syrup and salt until evenly mixed. Gently whisk in the cream without making excessive foam.
  3. Strain into a jug and divide among the ramekins, leaving space at the top. Place the pan in the oven and carefully add hot water halfway up the ramekins.
  4. Bake, using about 40 minutes as a guide, until the custards are set with a gentle central movement and the centers reach 160°F. Adjust time for the actual depth and dishes.
  5. Carefully remove ramekins from the water. Cool promptly and refrigerate within 2 hours. Keep covered at 40°F or colder until serving.

Notes

Four small portions are a home serving arrangement; the control scales the weighed ingredients.
Use pure maple syrup rather than maple-flavored pancake syrup.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use ordinary jars in the oven?

Use dishes specifically intended for oven baking.

When are the custards done?

Use the set appearance and a thermometer reading of 160°F at the center.

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