Smoked and Fresh Salmon Rillettes

The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  lb  fresh wild boneless salmon fillet (may use Atlantic or Pacific)
• 3 1⁄2 ounces smoked salmon
• 2  shallots
• 1  tablespoon capers
• 1⁄2 bunch fresh chives
• 1  cup yogurt
• 1⁄2 lime, juice of
• 1⁄2 cup  unsalted  clarified butter (one stick of butter)
• 2  drops Tabasco sauce

Directions

1. Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
2. Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
3. Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
4. Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
5. Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
6. Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).