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Rillettes of fresh and smoked salmon

Melt 30g/1oz of Irish butter in a low saucepan
add the smoked salmon and 1 tablespoon of water
cover and cook for 3-4 minutes or until it no longer looks opaque
allow it to get quite cold

Cream the butter in a bowl
with two forks shred the fresh salmon and smoked salmon and mix well together
add to the softened butter still using forks (do not use a food processor)
season with salt and saxa pepper and nutmeg
taste and add lemon juice if necessary

serve in individual pots
serve with hot toast or hot crusty white bread Home   |   FAQ  |  Your Account  |  Your Basket  |  Privacy Policy  |  Shipping Policy  |  Gift Certificates  |  Security Guarantee   |  Click to Bookmark Us    |  Sell Irish Food Products  1998 - 2007