Salmon Rillettes with Coriander Vinaigrette and Golden Trout Roe

Published: January 8, 2015 | By Jordan Vineyard & Winery

The fall brings an abundance of coriander in the estate garden that is collected and dried, then toasted and transformed into vinaigrette bursting with fragrant flavor reminiscent of both citrus peel and sage. When combined with sustainably farmed salmon, our coriander vinaigrette recipe creates a vibrant amuse that complements the structure of our Chardonnay and frames its bright acidity.


  • 1 King salmon fillet (6 oz.)
  • 12 sourdough crostini (2-3” pieces or rounds)
  • 6 watercress leaves, torn
  • 1 ruby grapefruit, sliced into segments
  • 2 oz. Golden trout roe
  • 1 Tbsp pickled red onion
  • Edible flowers, if available

For the Poaching Liquid

  • 1 leek, roughly chopped
  • 1 carrot, roughly chopped
  • 1 Tbsp black peppercorns
  • 1 cup Jordan Chardonnay
  • 6 cups cool water
  • 1 Bay leaf
  • 6 sprigs parsley
  • 2 Tbsp lemon juice

For the Vinaigrette

  • ¼ cup Gravenstein apple vinegar
  • 1 Tbsp coriander, toasted and crushed
  • 1 tsp brown mustard seeds
  • 1 tsp Dijon mustard
  • 1 tsp wildflower honey
  • 1 shallot, minced
  • 1 tsp lemon thyme
  • ½ cup hazelnut oil
  • ½ cup Jordan Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper to taste


serves 12

In a stainless steel pot, bring all ingredients for the poaching liquid to a boil, then immediately set aside to steep and cool. When the poaching liquid reaches 115 degrees, add the salmon and let stand to allow it to cook until the fillet is opaque and begins to flake (approximately 7-10 minutes).

To prepare the vinaigrette, combine vinegar, coriander, mustard seeds, mustard, honey, shallot and lemon thyme leaves in a blender. Then, on low speed, slowly incorporate the hazelnut and extra virgin olive oil to emulsify. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week.

To make the rillettes, remove salmon from the poaching liquid, trim off all skin, grey, and flake into a non-reactive bowl. Add 6 tablespoons of the vinaigrette to the flaked salmon, gently toss and reserve.

To plate, place a quenelle of rillettes on each crostini, garnish with watercress, grapefruit, golden trout roe, pickled red onion and edible flowers.

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About the author

Jordan Vineyard & Winery, located in Healdsburg California, is dedicated to elegant, food-friendly wines and gracious hospitality. Visit