Ingredients
-
1
-
1
-
3 1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Note: All Ingredients Must Be at Room Temperature. Chilling Time of 6 Hours not Included in Cook Time. |
|
2
Done
|
Brush Olive Oil Over Fresh Salmon; Wrap in Aluminum Foil and Cook in Oven Preheated to 400 Degrees F (200 Degrees C) For 8 Minutes. Remove and Let Cool. |
|
3
Done
|
Break Up Cooked Salmon by Hand Into Smaller Chunks of About 1/2 Inch (12 Mm). Cut Smoked Salmon Into Similar-Size Pieces. |
|
4
Done
|
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
Done
|
Mix in Tabasco, Then Place Mixture in a 4-Cup (1-L) Terrine Mould and Refrigerate, Covered, 6 Hours. |
|
6
Done
|
Serve Sliced 1 Inch (2.5 Cm) Thick With Pommeroy Mustard Mayonnaise (3 Parts Mayonnaise to 1 Part Grainy Mustard). |
