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SALMON RILLETTES

Dice the salmon fillet and place it in a medium saucepan with the wine.  Bring to a simmer.  Remove pan from heat and stand for 5 minutes.  Drain.  Heat the olive oil in a small saucepan and add the salmon dice.  Cook, stirring for 2 minutes.  Stir in the Cognac, salt and pepper.  Refrigerate.  Cut the smoked salmon into large dice.  Melt half the butter in a frying pan and saute the smoked salmon for 2 minutes.  Cool.  Place the smoked salmon and cooking juices in a mortar and add the remaining butter.  Pound with a pestle until the mixture is fairly smooth.  Stir in the cooked salmon.  Season to taste.  Place in a serving dish and refrigerate overnight.  Serve cold.
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1/2 lb fresh salmon fillet, skinned
1/2 lb smoked salmon
1 cup unsalted butter, softened
1 cup dry white wine
1/4 cup olive oil
2 tbsp Cognac
salt, freshly ground black pepper
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30
mn
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10
mn
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Restaurant
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Fish
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Chablis
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