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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!

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

PREP INSTRUCTIONS

  1. 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.
  2. In a bowl, break up the Clover Leaf Wild Red Pacific Flaked Sockeye Salmon until shredded.
  3. Mix in the cream cheese with the salmon until mixture comes together to create a creamy paste.
  4. Add lemon zest, lemon juice, red onion, parsley, chives, dill and salt. Mix to combine.
  5. 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
Calories120
Fat5 g7%
Saturated Fats2 g
Trans Fat0 g
Saturated + Trans10%
Carbohydrate13 g
Fibre1 g4%
Sugars3 g3%
Protein5 g
Cholesterol15 mg
Sodium290 mg13%
Potassium75 mg2%
Calcium75 mg6%
Iron1.5 mg8%

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