Name: Salmon Rillettes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 servings
Ingredients: 2 pounds fresh salmon, trimmed of any fat; Salt and white pepper; 4 ounces lemon juice; 1 cup white wine; 3 ounces chopped smoked salmon; 1 ounce Dijon mustard; 1 bunch scallions, thinly sliced; 2 ounces capers plus 1 ounce caper juice; 5 cups mayonnaise; French bread or French roll and cooked bacon, lettuce and tomato, for serving, optional

Directions

Preheat the oven to 350 degrees F.
In a baking dish, lay the fresh salmon in one layer and season with a pinch of salt and pepper. Add 3 ounces lemon juice, the white wine and enough water to cover the salmon. Bake for about 1 hour. Drain and let cool. When completely cool, flake the salmon and add the smoked salmon.
Mix the Dijon mustard, scallions, capers and their juice and the remaining ounce of lemon juice together with the mayo in a bowl. Add salt and pepper to taste.
Fold the prepared mayo into the fresh and smoked salmon mixture. Serve in a bowl with sliced and toasted French bread OR serve it on a French roll with bacon, lettuce and tomato to make an “Irish BLT.”