Salmon Rillette
INGREDIENTS:
⅓ lb. (150 g) salmon meat
2 tbs. butter
3 oz. (70 g) smoked salmon
Cooking oil
1 tsp. dill seeds
2 tsp. fresh dill
PREPARATION:
Scrape off the meat around the salmon bone and cut the meat from the tail and belly parts into small pieces. Put the salmon pieces in a glass jar with butter, close the lid halfway, and heat up the glass in a bain-marie (a hot water bath). Let simmer until the fish cooked through, about 30 minutes. When the fish is done, stir in smoked salmon, dill, and onion.
Heat butter until light and nutty, and pour it on top. Cover while the mixture is still hot â this will seal the jar. Refrigerate.
Serve on slices of toasted rye bread with red cabbage, carrot marmalade, mustard, and dill.