Salmon Rillettes

Ingredients:     

• 1 lb. (454 gr) fresh salmon fillet - boneless
• 2 c (500 ml) water
• 1/2 c (125 ml) red wine vinegar
• 2 pc bay leaf
• 2 3/4 oz (75 gr) butter (soft)
• 50 gr cream cheese (softened)
• 1 pc lime (juiced and zested - zest blanched)
• 3 tsp. (20 gr) capers - chopped
• 15 pc green peppercorn - crushed
• 10 pc chives - chopped fine
• salt and pepper - to taste

1. Prepare a poaching liquid for the salmon in a shallow pan by combining the water, vinegar and bay leaf seasoned with salt and pepper. Bring to a simmer.

2. When the liquid is simmering place the salmon in , reduce the heat and cook the fish slowly until just cooked. Remove the fish from the stock and drain well. Cool.

3. In a food processor place the butter, cream cheese, lime juice, caper and green peppercorn. Pulse the processor until everything is combined. Remove the mixture and place in a mixing bowl.

4. 4.Crumble the cooked salmon over the butter mixture. With a wooden spoon mix the salmon, zest and chives into the butter mixture until well combined. Season to taste.

Serve in a earthenware crock with thin slices of baguette which have been dried in the oven.