Salmon Rillettes

INGREDIENTS

• Fatty part of the salmon – Belly – about 6-8 ounces
• Smoked salmon – also about 6-8 ounces
• 1 stick of salted butter
• 1/2 onion – finely minced
• 1 TBL prepared horseradish

STEP BY STEP

1. Melt butter in a large skillet
2. Let butter rest for 30 seconds, then pour off about half (clarified butter) into a separate container (to be used later)
3. In remaining butter sautee minced onion
4. Sprinkle in some salt and pepper
5. Cook salmon for about 1 minutes – DO NOT overcook
6. Add horseradish and stir until combined
7. Crush all ingredients together with a fork until roughly combined
8. Put loosely into a mold (a glass bowl to be turned upside down later)
9. Top with clarified butter
10. Put into refrigerator for 2-3 hours (or overnight)
11. Turn out on chilled plate and serve with toast points, pita or crostini