Smoked And Fresh Salmon Rillettes - cooking recipe

Ingredients

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

Preparation

Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
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.
Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).