Smoked and Fresh Salmon Rillettes

Recipe by Elly in Canada
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
  • 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.
  • Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
  • Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
  • Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
  • Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).
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