Rillettes aux deux saumons of foppe mil

Name: rillettes aux deux saumons of foppe mil
Cook time: 80 min
Total time: 140 min
Yield: 8
Cuisine: French
Ingredients: 2 shallots; winter carrot; 100 ml White wine; 2 el White wine vinegar; 1 el dried thyme; 1 bay leaf; 150 g salmon fillet; 75 g butter at room temperature; 1 egg split (protein is not used); 1 el creme fraiche; 75 g smoked salmon finely chopped; 1 el lemon juice

A tasty French recipe. The snack contains the following ingredients: fish, shallots, winter carrot, white wine, white wine vinegar, dried thyme, bay leaf, salmon fillet, butter (at room temperature), egg (split (egg white is not used)), crème fraîche, smoked salmon (finely chopped) and lemon juice.

Ingredients

Directions

Cut 1 shallot and the winter carrot coarsely, bring to boil in 100 ml water with the wine, wine vinegar, thyme and bay leaf.
Season the broth to taste with salt and pepper, let it gently draw for half an hour.
Carefully place the salmon fillet in the stock, let it gently simmer for 5 minutes (make sure the water does not boil!).
Turn off the heat and let the salmon cool in the broth.
Cut the other shallot into a thin layer.
Remove the salmon fillet from the stock and carefully remove the fish with two forks.
Beat the butter with the egg yolk and crème fraîche to a foamy mixture.
Scoop the cooked salmon, the smoked salmon and the finely chopped shallot.
Season the rillettes with salt, (freshly ground) pepper and lemon juice.
Leave to simmer for at least an hour in the refrigerator before serving.
Tasty with toasted bread..