Salmon Entrees French

Confit salmon, creme fraiche, and cornichon on toast

Name: Confit salmon, creme fraiche, and cornichon on toast recipe
Yield: 6
Cuisine: /french
Ingredients: 200g salmon fillet, skin on; 1 tbs extra virgin olive oil, plus extra to drizzle; 1 eschalot, finely diced; 1 bunch chives, finely chopped; Finely grated zest and juice of 1 lemon; 1 red chilli, deseeded, finely chopped; Half a French baguette, cut into 0.5cm slices on the angle; 100g creme fraiche; 70g cornichons, halved lengthways

Rate now

Confit Salmon on toast, Creme Fraiche, Cornichon

Jump to recipe

by Scott Pickett

CHEF

Jun 06, 2022

Chef Scott Pickett shares his confit salmon on toast recipe - perfect as an entree or snack.

200g salmon fillet, skin on
1 tbs extra virgin olive oil, plus extra to drizzle
1 eschalot, finely diced
1 bunch chives, finely chopped
Finely grated zest and juice of 1 lemon
1 red chilli, deseeded, finely chopped
Half a French baguette, cut into 0.5cm slices on the angle
100g creme fraiche
70g cornichons, halved lengthways

Method

1.

Preheat oven to 120°C and line a baking tray with baking paper.
2.

Place salmon, skin-side down, on prepared tray, drizzle with 1 tbs oil and season. Roast for 25 minutes or until salmon turns slightly opaque and the flesh peels from the skin with ease. You’re looking to just cook the salmon and flake it without being dry.
3.

Peel skin from the salmon and flake the flesh into a bowl. Add eschalot, chives, lemon zest and juice and chilli. Mix to combine and season to taste. Place in the fridge to cool completely.
4.

Increase oven to 160°C. Place bread on a baking tray, drizzle with extra oil, season with salt flakes and bake for 8-10 minutes until golden brown.
5.

Whisk creme fraiche in a bowl until stiff, then chill until ready to serve.
6.

To serve, spread creme fraiche onto the toasted bread, then top each with a generous spoonful of confit salmon mixture and 2 slices of cornichon.