For 6 people
For 6 people
Cook the fresh salmon in court bouillon for 10 minutes.
Meanwhile, finely chop the smoked salmon.
In a bowl, knead the flaked salmon, smoked salmon, crème fraîche, yogurt, juice of half a lemon, dill and pepper.
Add a little yogurt if needed.
Place the rillettes in the refrigerator for 4 hours before serving.
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