Surprise Cake

Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.
Ingredients Instructions

Ingredients

Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish

Instructions

  1. Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
  2. In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
  3. Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
  4. Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
  5. Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
  6. Decorate with sprinkles or reserved mini Easter egg candies, as desired.
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Drink Pairings

Citrus Sponge

Incredibly simple yet thoroughly satisfying, every slice of this cake offers fresh citrus flavours with a silky, creamy mouthfeel that is lip-smackingly delicious! Make it for a midweek dinner treat or an elegant spring garden party—either way, indulge in the cake and the compliments it earns you! Pair with FRIND Winery Brut or Stellers Jay Blanc de Noir.
Ingredients Instructions

Ingredients

Serves 6 to 8
3 tbsp (45 ml) granulated sugar
3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone
½ cup (125 ml) lemon curd
1 cup (250 ml) orange or other citrus marmalade
1 lemon, zest only
1 tbsp (15 ml) fresh lemon juice
1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish

Instructions

  1. In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside.
  2. In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice.
  3. Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface.
  4. Garnish as desired with mint, whipped cream and candied citrus peel or segments.
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Drink Pairings

Strawberry Crêpe Cake

Short on time but want to present a novel cake that is as gorgeous as it is delicious? This Strawberry Crêpe Cake is your answer. Delicate silky crêpes layered with a sweet strawberry and cream cheese filling make for a well-loved flavour combination. Perfect for a spring luncheon or shower party! Serve these crêpes alongside Bottega Moscato Petalo Il Vino Dell'amore or Fresita Sparkling Wine Infused With Strawberries.
Ingredients Instructions

Ingredients

Serves 6 to 8
2 cups (500 ml) cream cheese, room temperature
2 cups (500 ml) strawberry jam
1 tsp (5 ml) strawberry emulsion (optional; available at specialty grocery stores)
2 cups (500 ml) whipping cream
1 tsp (5 ml) vanilla extract
18 store-bought crêpes (about 8-in/20 cm diameter)
strawberries and whipped cream, for garnish

Instructions

  1. In a large bowl, using a hand mixer, mix cream cheese, strawberry jam and strawberry emulsion, if using, until combined.
  2. In another bowl, using a hand mixer and clean beaters, whip whipping cream and vanilla until soft peaks form.
  3. Using a rubber spatula, fold a third of whipped cream into cream cheese mixture and mix to combine. Fold in remaining whipped cream until no white streaks remain.
  4. Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line inside edge with parchment or acetate paper.
  5. Place 1 crêpe into springform pan. Using a metal offset spatula, spread a thin layer of cream cheese filling evenly on surface of crêpe. Top with another crêpe and spread another thin layer of filling on top. Continue layering in this way until all crêpes are used. Do not add filling over last crêpe. Cover with plastic wrap and refrigerate for about 4 hours.
  6. When ready to serve, remove from springform pan and discard parchment or acetate. Transfer cake to serving platter. Garnish as desired with strawberries and whipped cream.
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Drink Pairings

Lemon Posset

Lemon posset is a classic British dessert that could be considered one of the easiest desserts in the world. It’s also extremely delicious. Pair this dessert with Duchess Lemon Drop Edna’s Non-Alcoholic Mojito Cocktail.
Ingredients Instructions

Ingredients

Serves 4
2 cups (500 ml) whipping cream
⅔ cup (160 ml) granulated sugar
1½ tbsp (22.5 ml) lemon zest, plus more for garnish
6 tbsp (90 ml) fresh lemon juice

Instructions

  1. In a medium saucepan over medium heat, combine cream, sugar and lemon zest. Simmer, stirring frequently, until mixture reduces to exactly 2 cups (500 ml), 10 to 12 minutes. Use a measuring cup to ensure correct amount.
  2. Add lemon juice to cream mixture in measuring cup. Let cool for about 20 minutes.
  3. Strain mixture through a fine-mesh sieve into a clean bowl or measuring cup.
  4. Divide cream mixture evenly into 4 ramekins or cups. Refrigerate, uncovered, for 3 to 4 hours, until set. Can be served once set, or covered with plastic wrap (do not let wrap touch surface) and kept in refrigerator for up to 3 days.
  5. To serve, garnish with lemon zest.
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Drink Pairings

Creamy Tuscan Salmon

For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish

Instructions

  1. Season salmon fillets with salt and pepper.
  2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
  3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
  4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
  5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
  6. Garnish with parsley and serve.
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Drink Pairings

White Chocolate & Blueberry Ganache Tart

This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.
Ingredients Instructions

Ingredients

Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting

Instructions

  1. In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
  2. Place white chocolate in a heatproof bowl.
  3. In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
  4. Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
  5. Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
  6. PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
  7. Chill 2 cups (500 ml) baking beads or dry beans.
  8. In a small bowl, sift icing sugar and salt.
  9. In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
  10. Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
  11. On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
  12. Preheat oven to 350 F (175 C).
  13. Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
  14. Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.
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Drink Pairings

No-Bake Eggnog Cheesecake with Gingersnap Crust

No oven? No problem! This lip-smacking cheesecake can be prepared and refrigerated up to three days in advance, making it a breeze to plan your festive menu. Happy holidays! Pair this cheesecake with Sauternes Château Armajan des Ormes 2018 or Harvey’s Bristol Cream for a delightful pairing.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) gingersnap cookie crumbs
1½ tsp (7.5 ml) ground cinnamon, divided
⅓ cup (80 ml) granulated sugar
¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter
2 tbsp (30 ml) gelatin crystals
¼ cup (60 ml) water, room temperature
1 lb (450 g) full-fat cream cheese, room temperature
1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) ground cloves
1 cup (250 ml) eggnog
½ tbsp (7.5 ml) rum (optional)
1 cup (250 ml) whipping cream
½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish

Instructions

  1. Lightly grease sides and bottom of a 9-in (23 cm) springform pan.
  2. In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined.
  3. Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan.
  4. In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
  5. In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl.
  6. Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined.
  7. In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain.
  8. Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight.
  9. Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired.
  10. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  11. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  12. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  13. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  14. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  15. In a shallow bowl, mix sugar and cinnamon.
  16. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  17. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  18. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  19. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
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Drink Pairings

Festive Eggnog Cones

Taste the magic of the season in every bite of these finger-licking cones! Creamy eggnog filling is encased in flaky pastry dusted with cinnamon sugar, drizzled with white chocolate and sprinkled with pistachios. One may not be enough! Enjoy this dessert with Bumbu Crème or Baileys S’mores.
Ingredients Instructions

Ingredients

Serves 10 - 12 cones
1 lb (450 g) puff pastry, thawed if frozen
1 egg
1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) melted butter
½ cup (125 ml) chopped shelled pistachios, divided
Eggnog Pastry Cream, make ahead, recipe follows
4 oz (110 g) white chocolate, melted
Eggnog Pastry Cream
2 cups (500 ml) eggnog
2 cups (500 ml) whole milk
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
8 egg yolks
½ cup (125 ml) cornstarch
6 tbsp (90 ml) unsalted butter
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) rum (optional)
½ tsp (2.5 ml) ground nutmeg

Instructions

  1. Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
  2. On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
  3. Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
  4. In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
  5. Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
  6. In a shallow bowl, mix sugar and cinnamon.
  7. Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
  8. Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
  9. Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
  10. Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
  11. In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat.
  12. In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat.
  13. Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days.
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Drink Pairings

No-Bake Cranberry Eggnog Parfaits

These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish

Instructions

  1. Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
  2. In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
  3. In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
  4. Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
  5. Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
  6. In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
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Drink Pairings

Sparkling Poached Salmon Rillettes

This rich, creamy spread is made from a blend of fresh salmon poached in sparkling wine and smoked salmon, with notes of tarragon, white pepper, and citrus. Enjoy this recipe with Oyster Bay Sparkling Cuvée Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 3 cups
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces
½ tsp (2.5 ml) salt
½ lemon, zest and juice, divided
2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut
2 dried bay leaves
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
1 tbsp (15 ml) butter
½ shallot, finely diced
¼ tsp (1 ml) ground white pepper
2 tbsp (30 ml) cream cheese, room temperature
⅔ cup (160 ml) mayonnaise
4 oz (110 g) smoked salmon, finely diced
fresh dill sprigs or green onion, for garnish
toasted sliced baguette, to serve
thinly sliced cucumbers, to serve

Instructions

  1. In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes.
  2. In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes.
  3. Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid.
  4. In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon.
  5. Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad.
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Drink Pairings

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