Salmon rillettes

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 120 g smoked salmon
• 2 250 g fresh salmon
• 3 120 g butter
• 4 a little parsley
• 5 a little chives
• 6 1 lemon
• 7 2 tablespoons herb olive oil
• 8 1 tablespoon fish fumet
• 9 salt
• 10 pepper
• Total weight: 665 grams

Times:

Preparation	Resting	Cooking	Start to finish
30 min.	2 hours	10 min.	2 hours 40 min.

Step by step recipe

• 1: Cook 250 g fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).
• 2: As soon as it becomes opaque, and therefore cooked, remove from pan and drain.
• 3: Pick over salmon, keeping only flesh and break into flakes.
  Set aside.
• 4: Cut 120 g smoked salmon into fine strips, then cut these into small pieces. The pieces should be as small as possible.
  Set aside.
• 5: Put 120 g butter in a bowl, and mix with a fork until smooth.
  Season, then mix again with fork.
• 6: Add cooked salmon, mix with fork.
• 7: Add diced smoked salmon, 1 lemon juice and 2 tablespoons herb olive oil, mix with fork.
• 8: Chop chives and parsley, add them and mix with fork.
  Check seasoning.
• 9: Fill one or more small terrines, cover with plastic film and refrigerate 2 hours or overnight.
  Serve as a starter with toasted bread.

Remarks

If you prefer a stronger flavour, you can add a half teaspoon of powdered fish fumet when cooking the salmon.

---