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Manu Feildel

Salmon Rillette


Ingredients

  • 500 g Poached salmon
  • 375 g Smoked salmon
  • 350 g Soft butter
  • Sprinkle Tarragon
  • Salt and pepper

Method

  1. Gently poach salmon in a court bouillon until it flakes.
  2. Finely chop smoked salmon.
  3. Mix both salmons together.
  4. Fold with soft butter and tarragon.
  5. Season to taste.
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