Smoked and Fresh Salmon Rillettes

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 caper
• 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. 1

   Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.

2. 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. 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. 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. 5

   Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.

6. 6

   Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).