Nordic Salmon Rillettes: A Taste of Regent’s Splendor

It’s Suzanne here! One of the great joys I have in life (other than my family which is always first) is cooking classes while I travel. Being the child of immigrants much of my history comes from food because food tells the story of your heritage. Through food we learn about different cultures and with that some understanding of our differences.

Many of the cruise ships today have cooking classes in their onboard cooking kitchens. They usually run from 60-120 minutes. The great thing is you get to learn, cook and then eat new dishes. And you get some great recipes to take home and share with friends and family. It is also a wonderful way to connect with fellow passengers- especially if you are a solo traveler. Sharing a meal is always an ice breaker!

Here is a dish that I made on Regent’s Splendor.

Nordic Salmon Rillettes

Makes 8 rilles

Ingredients:

• 1/2 butter room temperature

• 1/4 c, creme fraiche

• 1/2 c grated daikon (Japanese radish)

• 2 tbls minced shallot

• 2 tbs thinly sliced chives

• 3 tbs fresh lemon juice

• 1 tbs aquavit

• 1 pound salmon fillet

• poached

• cooled and flake (you can substitute can salmon in a pinch)

• 1/2 lb. Smoked salmon flaked

• smoked sweet paprika

• 1 baguette thinly sliced

• I cucumber thinly sliced.

In a medium bowl, combine the butter and creme fraiche and mix until smooth.

Fold in the two salmons, and gently mix until incorporated.

Transfer into a small bowl, ceramic crocks or into a mold (as I did in the photo and then removed mold). Serve with baguette and cucumber slices.