I suppose I should translate the title, hm? Rillettes is pronounced ree-yet and is a sort of pâté – you know, like liver pâté? The thing everyone loves to hate?

Except rillettes is chunky and usually made of pork, usually topped with a thick layer of fat, the whole of which is eaten in sandwich form. Mmmm. Off to a great start here.

But how would it change things if I told you that the pâté part is fresh salmon and the chunky part is smoked salmon? I mean, now we’re talkin! And that is what the title directly translates to: a Rillettes of Two Salmons.

You’ll need 600 grams of fresh salmon.

I microwaved it covered as a way of keeping it from drying out. I put it in for 3 minutes, took it out and cut it into pieces, then cooked it again for 3 minutes.

Then I removed the part that was cooked well, and put the remainder back in the microwave for another minute. Oh my, how I love salmon.  

Add a half-teaspoon salt

mash the salmon into pieces, and let it cool.

In the meantime, take a yogurt

add an egg yolk

(now it looks like a poached egg).

Add a lemon

and mix it all together.

No, it’s not cheesecake, although it looks like it.

Then mix in the fresh salmon pieces.

I got this recipe from my mother-in-law and I made a few changes to it. For one thing, I decided to purée the fresh salmon and other ingredients, even though it doesn’t call for it. I like the idea of having a mousse-like base to the rillettes. I also added more smoked salmon than what was called for (150g instead of 100g).

Okay take a bunch of chives.

And stick the whole thing into the cuisinart and mix until smooth.

Add a tablespoon of olive oil

a ¼ teaspoon of white pepper.

Chop 100 grams of butter into pieces and add that too. Blend.

I’m quite sure you could skip the butter or reduce the amout and the rillettes wouldn’t suffer.

Your purée is done; now lets chop up the smoked salmon.

Add that and mix it all together.

Cover it with saran wrap

and chill it for two hours.

You’ll need some toast or crackers. Mm. French bread!

Don’t feel bad – I can’t eat it either. Gluten-free for me.

Toast up a bunch and you’re all set.

A whole platter’s worth to feed six people well, or give a tasty bite to an entire party.

Happiness itself.

And when people ask you what it is, you can say in your most snooty voice, “Oh, don’t you know? Why, it’s rillettes!” And then turn on your heels and toss your hair.

Not that anyone does that or anything.  I mean really.

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