SALMON RILLETTES
454g fresh salmon, bouquet garni, 5ml sugar,5ml vinegar, 225g smoked salmon off cuts,225g softened butter, juice & zest 1/2 large lemon, seasoning, cayenne, Tabasco
METHOD
Poach salmon until just cooked, take out and cool. Blend or process butter, smoked salmon ( in small strips and trimmed), salmon flesh, lemon juice & zest, mix should remain coarse. Season to taste. Chill at least two hours. MH Quenelles with oatcakes and yoghurt & cayenne.