Smoked And Fresh Salmon Rillettes

• 1 tablespoon olive oil
• 1 lb fresh wild boneless salmon fillet (may use Atlantic or Pacific)
• 3 1/2 ounces smoked salmon
• 2 shallots
• 1 tablespoon capers
• 1/2 bunch fresh chives
• 1 cup yogurt
• 1/2 lime, juice of
• 1/2 cup unsalted clarified butter (one stick of butter)
• 2 drops Tabasco sauce

1. Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
2. Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
3. Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
4. Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
5. Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
6. Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).

olive oil, salmon fillet, salmon, shallots, capers, fresh chives, yogurt, lime, unsalted clarified butter, tabasco sauce

Taken from www.food.com/recipe/smoked-and-fresh-salmon-rillettes-195160 (may not work)