Salmon Rillettes

• 1 lb. poached salmon

• 8 oz. smoked salmon

• 4 oz. butter (8T) soft

• 1/2 cup minced shallots

• 2 1/2 T lemon juice

• 1 T chopped chives

• 2 oz. clarified butter melted

1. Sauté shallots in 1T of butter until soft. Do not brown.

2. Cream rest of butter with the chives.

3. Discard and dark flesh from salmon and stir into the butter and chive mixture.

4. Mix well, season well.

5. Pack into a crock or ramekin. Top with the clarified butter.