Salmon Spread Recipe : Rillettes de Saumon

We should eat salmon at least once a week. But if you do so you must eat only wild caught fish.Never farm raised. I love Terri’s Popa ” Alaska’s Nature’s Seafoods” fish and seafood. You can find her and her family selling the best fish from Alaska at Temecula Farmer’s Market every Saturday.
For information visit http://www.alaskasnaturesseafoods.com/ When I can I buy her fish, always fresh, tasty never fishy.

I love to make Salmon Rillettes or Salmon spread. It is fresh, light and you can use as a spread, or in cooked pasta or stuffed some avocado with it. Enjoy this lovely treat. It is good for your vision, skin, hair and heart.

Salmon Spread Recipe

• 8 oz fresh Wild Alaska salmon, skin off
• Sea salt
• 2 Tbsp unsalted butter (a little bit harder that at room temperature but not too cold)
• 1/2 Tbsp olive oil
• 1½ Tbsp fresh lemon juice
• 2 Tbsp chopped chives
• 4 oz shredded wild smoked salmon
• ¼ tsp Espelette Piment or chili pepper or black pepper
• 1-2 tsp Dijon Mustard
• 2 Tbsp Greek yogurt

1. Season the fresh salmon on both sides with little salt.
2. Steam it ( I used bamboo steamer with parchment paper) until just cooked, do not overcook it. Remove from heat and let cool.
3. In a bowl, mix and mash together with a fork the butter, mustard, yogurt, olive oil until very smooth and creamy.
4. Stir in the lemon juice, chives and smoked salmon.
5. Meanwhile flake the cooked salmon it over the mixture, mix well along with the Piment d Espelette
6. Rectify the seasoning
7. 5. Scrape into a serving dish, cover, and chill for few hours hours. Let come to room temperature before serving.

Serving suggestions:

Avocado: stuff avocado with this rillettes or spread on a really good bread

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