Our neighbor, Mme Parret, makes the best duck rillettes. Even the best traiteur here in Sens can not compete with her. Rillettes is a type of pate made with slow cooked, shredded meat and fat. You can also make rillettes with rabbit and goose; our son swears by the goose rillettes.
Today I made a type of rillettes using poached salmon, smoked salmon, spices, fresh peppers, citrus and butter. The peppers I used were not jalapenos but they worked.
1/2 lb fresh salmon, cut into cubes
1/2 lb smoked salmon, chopped
1 large lemon ( prepare a 3 inch strip of peel, 1 1/4 tsp of grated peel, 5 tsp of lemon juice)
1/2 cup white wine
1/2 cup water
5 white peppercorns
1 jalapeno pepper ( prepare a 1 inch strip of pepper and 1 1/2 tsp of chopped pepper)
5 coriander seeds
1 bay leaf
1/2 tsp salt
2 green onions, green and white parts finely chopped separately
5 tbsp butter, room temperature
1/4 tsp cracked pink peppercorns
Put the 3 inch piece of lemon peel, the 1 inch strip of jalapeno, wine, water, peppercorns, coriander seeds, bay leaf, salt and green onion tops in a sauce pan. Bring to a boil and allow to simmer for 5 minutes. Poach the fresh salmon cubes in the pan for 1 minute, drain and mash with a fork. Add the smoke salmon, the 1 1/4 tsp of grated lemon peel, the 1 1/4 tsp of chopped jalapeno and the chopped white parts of the green onion. Add the butter and blend, then stir in 5 tsp of lemon juice and the cracked pink peppercorns. Garnish with green onion tops and chopped pepper.