Salmon or other fish rillettes - pâté

Poach fresh salmon with simmering court-bouillon 7 to 8 min with the curcuma powder.

Meanwhile :
Rinse and dry dill and tarragon.
"Harvest" tarragon leaves.
Chop dill and tarragon.
Peel and finely chop the onion (it will be eaten raw).
In a large bowl, mix mustard, lemon juice, tarragon, dill and onion.
Crumble in the smoked salmon.

Let poached salmon cool in the court-bouillon, then remove skin, fins, bones....
Chop this fresh salmon with a knife.
Add it in the bowl, and mix with a fork to obtain a bound paste.
Add a little pepper.
(The smoked salmon is already salted, so it is probably not necessary to add salt).
Finely chop cornichons and capers and integrate them.
Cover and put in the fridge.

Take out the rillettes 10 minutes before serving, so they are not too cold.

This is a good way to re-use some fish leftovers. This recipe is even more delicious after a few hours in the fridge.
You can use the same recipe with other fish (tuna +smoked salmon, trout +smoked trout, plain sardines…).
You can also add some fresh herbs as you please: chervil… and/or pitted and chopped olives.