A surprising combination of flavors, absolutely magical and full of the sun and the traditions of southern Italy.
HOMEMADE SALMON RILLETTE
280 g smoked salmon
150 g crème fraîche
150 g of mascarpone
1 Lemon Juice and zest
1 tsp mustard
1 to 2 tbsp whipping cream
Mix the salmon with the herbs and add the juice and lemon zest. Incorporate the fresh cream. Mix the the mustard mascarpone then add to the mixture.
We must obtain an homogeneous cream (there must be a few pieces). Add, if you like, whipping cream for a slightly smoother texture.
Cover with cling film and keep in the fridge for at least 30 minutes before serving with a few pieces of salmon. You can keep these rillettes for 2 to 3 days in the fridge.