Salmon Rillette

Salmon Rillette

Part One

5# salmon, blood vein removed

3 fennel fronds

4 cloves garlic, crushed

4 sprigs thyme

4 bay leaves

1 gal water

Method:

Poach salmon in seasoned water on medium heat with above ingredients

Drain, cool and flake with fork

Part Two

6 shallots, fine chopped

1 bunch parsely, chopped fine

1 lemon, zested

Juice of one lemon

½ cup capers, chopped

½ cup Dijon mustard

½ cup brandy or pernod

1 # smoked salmon, chopped fine

Method:

Mix above ingredients and season

Add all together with 2 cups sour cream

Chill and serve with toast or grilled bread

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