Salmon Rillettes

By milly1362

Ingredients

• 1 can salmon
• salt
• 5 tablespoons (75 g) unsalted butter)
• 1 tablespoon olive oil
• 11/2 tablespoons fresh lemon juice
• 2 tablespoons chopped chives
• 4 ounces (125 g) smoked salmon, cut into thin strips, then cut into 1/2-inch (2 cm) pieces
• 1/4 teaspoon chili powder

Preparation

Step 1

2. In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth.

This is très important; otherwise there'll be big chunks of butter in the finished rillettes.

3. Stir in the lemon juice, then the chopped chives and smoked salmon.

4. Remove the skin from the salmon and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.

Season with salt, if necessary.

5. Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.


Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.