Wasabi Salmon & Asian Slaw
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Salmon Rillette On Bagel Chips
Makes12 Appetizers
Prep Time15 min
Cook Time
7 min
Time to Table21 min
This rillette is perfect for when snack attacks hit! Also, ideal when entertaining family & friends. Made with Clover Leaf Wild Red Pacific Flaked Sockeye Salmon – Skin and Bones Removed. It’s all natural, high in protein, and a great source of omega-3 and vitamin D.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
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USED IN THIS RECIPE
Ingredients
6 Mini bagels, sliced and toasted
1 tbsp Olive oil
½ tsp Salt, to taste (for the bagels)
1 can (142 g) Clover Leaf Flaked Sockeye Salmon - Skin & Bones Removed, drained
½ cup Cream cheese, room temperature
1 Lemon, zested
1 Lemon, juiced
1 Red onion, finely chopped
2 tbsp Parsley, chopped
2 tbsp Chives, chopped
2 tbsp Dill, chopped
1/8 tsp Salt, to taste (for the rillette)
GARNISH
2 tbsp Chives, chopped
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat the oven to 350F. Line a tray with parchment, lay down the mini bagel halves and season with olive oil and salt. Toast until lightly golden and crunchy.
- In a bowl, break up the Clover Leaf Wild Red Pacific Flaked Sockeye Salmon until shredded.
- Mix in the cream cheese with the salmon until mixture comes together to create a creamy paste.
- Add lemon zest, lemon juice, red onion, parsley, chives, dill and salt. Mix to combine.
- Serve on top of toasted mini bagels and garnish with chives.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 120 | |
| Fat | 5 g | 7% |
| Saturated Fats | 2 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 10% | |
| Carbohydrate | 13 g | |
| Fibre | 1 g | 4% |
| Sugars | 3 g | 3% |
| Protein | 5 g | |
| Cholesterol | 15 mg | |
| Sodium | 290 mg | 13% |
| Potassium | 75 mg | 2% |
| Calcium | 75 mg | 6% |
| Iron | 1.5 mg | 8% |
