Salmon Rillette

How to prepare salmon rillette

1. Bring the milk to a simmer with the rest of the ingredients for the salmon. Place the salmon fillet sprinkled with a little salt in the milk, cover with parchment paper (touching the fish) and then with a lid. Turn off the heat and leave for 15 minutes. After this time, pierce the salmon in the thickest part with the tip of a knife and check that it's pale pink all the way to the center (a sign it's done). If not done, leave it in the milk longer; otherwise lift the lid and parchment and let the salmon cool in the milk.
2. Finely chop the smoked salmon.
3. When you can handle it with your hand, remove it from the milk and flake it into a bowl that you place in the refrigerator for 30 minutes (or 10 minutes in the freezer if you're in a hurry). The idea is for the salmon to be completely cooled, since it goes on top of butter and cream and we don't want to melt them.
4. In a bowl, cream the butter with the oil until it becomes like a cream. Add the sour cream and mix until smooth.
6. Add both types of salmon to the butter cream and mix with a fork. Also add the chopped herbs.
7. Now for the seasoning: add the juice (3 tablespoons) and zest from the lemon, black pepper and chili to taste, and the horseradish. Mix well and taste. Add more lemon juice, horseradish, or seasonings if needed. Add salt if necessary.
8. Put the paste in a jar and keep in the refrigerator until needed. Serve at room temperature so it becomes spreadable again. It keeps 2-3 days in the refrigerator.

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