Rillettes with salmon duo and dill

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.