Rillettes de saumon

Ingredients

Directions

1. 1

   1 Rinse and dry the salmon, remove the bones with tweezers. In a saucepan, bring the fish stock to the boil. Add the salmon, cook it for 6 minutes at low simmer. Drain it and let cool

2. 2

   2 Peel and detail the carrot in mini dice, brown them in an oiled pan, 4 minutes. Pour over the juice of a lemon, deglaze until evaporation. Salt and pepper

3. 3

   3 Crumble the salmon, mix it in a bowl with the soft butter. Then add the liquid cream, the juice of the remaining lemons and the carrots.

4. 4

   4 Wash, dry and chop the chives, add them ¾ to the salmon rillettes. Season with salt, pepper and chilli pepper. Sprinkle the remaining chives on top and serve with toasted slices of bread.