Salmon rillettes is a rustic pate. It is great with grilled bread and radishes.
2 tbsp olive oil
2 red eschallots, finely sliced
1 garlic clove, chopped
1/4 bunch thyme
400g fresh salmon, pin-boned and skinned
2 bay leaves
100g butter, softened
240g smoked salmon, cut into 1cm dice
200g natural yoghurt
60ml lemon juice
2 tbsp chives, chopped
Place a small saucepan over medium heat and add the oil, eschallots, garlic and thyme and sweat until soft. Take off heat and cool slightly.
Cut fresh salmon into two pieces and place each on a square of plastic wrap with the dark side of the fish facing up. Evenly distribute the shallot mix over each piece and add a bay leaf to each.
Wrap tightly, place on a plate, put them in a microwave for 1.5 minutes on medium power, take out, turn over and put them back in for another 30 seconds on medium. Leave to rest for five minutes.
Slice butter and place in a bowl. Unwrap fish, discard herb mix, break warm fish onto the butter and let it soften.
Make sure all the butter is melted or soft before mixing in the other ingredients, otherwise you will have lumps of butter in your mix (microwave briefly if you need to). Add remaining ingredients and mix well, trying not to break up the cooked salmon too much.
Serve with toasted rye bread and cornichons.