Steam the fresh salmon for about 10 minutes. Let it cool then flake it with a fork.
Cut the smoked salmon into small pieces.
In a bowl, mix the softened butter with the crème fraîche, lemon juice, dill, salt, pepper and Espelette pepper.
Gently add the salmon (fresh and smoked) to the butter mixture, making sure to keep a slightly shredded texture.
Place the rillettes in the refrigerator for at least 1 hour before serving, to allow the flavors to blend well.
Serve these rillettes on toast or with country bread.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes (including refrigeration time)
Kcal: 230 kcal | Servings: 4 to 6 portions
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After eating this, I’m never having salmon any other way!
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