Rillettes with salmon duo and dill
300 g cooked salmon
150 g smoked salmon
100 g Isigny PDO Crème Fraîche
Juice of 1 lime
2 sprigs of dill
salt, pepper and Espelette pepper
Coarsely blend the smoked salmon and Isigny PDO Crème Fraîche in a food processor.
Then mix the cooked salmon with the lime juice.
Combine the two preparations, add the chopped dill.
Season with salt, pepper and Espelette pepper.
Set aside in a cool place overnight.
Spread the salmon duo rillettes onto blinis and add some salmon or trout roe as a finishing touch.