Serve chicken salad at an Oscars viewing party and people may look at you funny, but serve this salmon rillette from The Peninsula Beverly Hills and get ready for your friends to clamor for the recipe. The beautiful secret is it comes together in minutes and is made up of simple, fresh ingredients. It's so easy, we're thinking of whipping in up for lunch on weekdays.Salmon RillettesFrom Chef David Codney, The Peninsula Beverly HillsSubstitute salmon for another fish, shrimp, or chicken.Ingredients3 ounces poached salmon, cold6 ounces smoked salmon, diced1/2 cup crème fraiche, well chilled1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total)1 bunch chives, finely sliced (1 heaping tablespoon total)1 bunch tarragon, finely chopped (1 heaping tablespoon total)1 lemon, zested and juiced1/2 small red onion, finely diced and soaked in ice waterSalt and pepper, to tasteSalmon caviar, optionalPumpernickel toast, for dipping Directions Whip the chilled crème fraiche in a bowl until stiff and reserve. Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest. Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers. 4 servings POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!Subscribe to POPSUGAR Food!http://www.youtube.com/subscription_center?src_vid=wNSZWHtiGek&add_user=popsugartvyumCheck out the rest of our channel:https://www.youtube.com/user/popsugartvyum