Salmon Riyette

Riyette is a kind of pate, only with a coarser structure, a mass of individual small long fibers of meat or fish. Serve this pate with croutons, pickles, capers and a glass of white wine, for example, for a snack or a buffet.

Ingredients

• 300 g fresh fresh salmon
• 1 lemon (4 tablespoons of juice and 1 teaspoon of zest)
• 130 g smoked salmon (cold smoked)
• 1.5 tablespoons chopped dill
• 1.5 tablespoons of chopped green onions
• 1 tablespoon soft butter
• 3 tablespoons thick sour cream (from 20%)
• 1 teaspoon mustard
• freshly ground black pepper
• salt
• Additionally for garnishing: baguette, croutons, pickles, capers if desired.

Directions

1. Preheat oven to 190 ° C. Wash fresh salmon fillets, put on a piece of aluminum foil, sprinkle with 2 tablespoons of lemon juice, sprinkle with salt and pepper, wrap in foil in the form of a tight bag.
2. Bake for 15 - 20 minutes. Expand the salmon, cool, remove the meat from the bones in large pieces, separate the skin and discard. Break the fish into longitudinal pieces along the fibers.
3. Finely chop the smoked salmon and place in a bowl with the baked salmon. Add 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, dill, green onions, butter, sour cream, mustard. Stir gently and season with salt and freshly ground black pepper.
4. Put in the refrigerator to infuse (about 2 hours). You can store it in the refrigerator for up to 3 days.