We had a dinner guest last night, and in addition to salting lemons, I spent the afternoon busily steaming salmon, syruping melons, and pounding chickens.
I tried out this recipe for salmon rillettes from the incomparable David Lebovitz, and it turned out to be the perfectly lemony and fresh summer appetizer we were hoping for. I added the zest of the lemon as well as its juice, but didn't flake my cooked salmon quite as much as I should have, so it turned out a bit chunky. Still, it tastes very good eaten with thin water crackers or on crostini. Do try it the next time you need an elegant but easy appetizer!