Riet (rillette) - this pate hails from the French city of Le Mans. The most common variant is prepared from pork meat, which is stew for 7-8 hours, tear into small pieces, pour fat and stored in clay pots. There are also Riet of meat chicken, rabbit, duck, goose, salmon, tuna and trout. I want to offer you a tender and tasty Riet salmon. A similar recipe is Susie (Lacoste), but since mine is different, I still decided to upload, maybe not zarugayut.
|Cooking time 10 minutes||Number of servings -|
In General, everything is simple. We need these products. Forgot to take a picture of mustard and dill.
Fresh salmon boiled or steamed, either in the microwave or just in the water. Let cool and mash with a fork.
Leave at least an hour in the fridge.
Of these ingredients is obtained 220g Riet.