Directions 7 steps | 160 Minutes
Measure and prep all ingredients. Bring a small pot of water to a gentle simmer.
Poach the salmon in the water for about 5 to 10 minutes.
Drain and shred the salmon. Put it aside to cool.
In a bowl, place the cooled poached salmon, smoked salmon, butter, egg yolk and cream. Mix well.
Mix in the dill and season to taste with salt and pepper.
Divide the rillette into four ramekins. Transfer them to the refrigerator and chill for at least 2 hours.
Enjoy with toasted baguettes.