Salmon riette (pâté) with nutmeg and creamy tomato salad

Ingredients:

Salmon pate

• 1 shallot, chopped
• 2 tablespoons extra-virgin olive oil
• 220 g skinless salmon fillet, cut into 4 pieces
• 2 tbsp. dry white wine
• 110 gr. smoked salmon
• 110 g unsalted butter, cut into pieces and softened
• 1 tbsp. freshly squeezed lemon juice
• 1/4 teaspoon freshly grated nutmeg

Salad

• 450 g grape tomatoes, halved
• 1/4 teaspoon sugar
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup heavy cream
• 2 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives
• Slices of crusty bread, for serving

Preparation:

1. Sauté the shallots in olive oil in a skillet over medium heat for 2-3 minutes. Season the salmon with salt and pepper and add to the pan. Add the wine, cover, and simmer until opaque, 3-4 minutes per side. Transfer the fish to a plate and continue to cook the juices in the pan for 2 minutes. Let cool.
2. Combine the smoked salmon and butter in a food processor and process until a coarse paste forms. Crumble and stir in the fried salmon, add the pan juices, lemon juice, nutmeg, and 1/4 teaspoon salt. Whisk. Spoon the riette into a bowl, cover, and refrigerate for at least 1 hour.
3. In a bowl, combine the tomatoes with sugar and a pinch of salt. In a separate bowl, combine the vinegar, mustard, and 0.5 teaspoon of salt, then add the olive oil. Stir in the cream, tarragon, and chives. Add the tomatoes and season with salt and pepper to taste. Serve the salad with salmon rillettes and bread.