Recipe: Salmon Rillettes

This recipe is prepared the day before and kept overnight in the refrigerator.

1 In the top of a steamer or in your oven (if it has a steam function) place your small ballotins of salmon strips and cook for 4 minutes then let them cool on a plate and remove from the plastic wrap.

2 In a nice salad bowl put the cooked salmon, 1 tablespoon olive oil, the juice of 1/2 lemon, the sliced shallot, the yogurt a little salt and a good turn of freshly ground pepper and blend for about 2 minutes then add the butter pomade, blend for another 20 seconds

3 Then fold in your diced smoked salmon with a spoon, cover with film and put in the fridge overnight

4 In a small saucepan warm your 2 tablespoons of hazelnut oil* (or olive) then add your garlic clove remove from heat and let infuse covered until cooled.
The next day 1 hour before the appetizer or your meal:

5 Remove the oven rack and turn your oven to grill position.

6 Spread your small croutons on your rack then with a brush wet them with your garlic-flavored hazelnut oil made the day before.

7 Pass your rack of croutons in the oven (be very careful it goes very fast) then arrange them in crown on a nice round plate.

8 You have then of course understood the rest