Ingredients

• 125 grams unsalted butter, softened
• 100 grams smoked salmon
• ¼ clove garlic
• 200 grams salmon steaks
• ¼ cup white wine, preferably dry
• few parsley stalks, optional

Method

1. Put 1 tablespoon of butter in a frying pan. Saute garlic over a low heat for 3-4 minutes. (The garlic must be cooked but not burnt).
2. Add smoked salmon and cook only until salmon has changed colour.
3. Heat a second tablespoon of unsalted butter in a small saucepan with wine and parsley stalks. Add salmon steaks, cover and poach over a low heat for 4-5 minutes until the steaks are just cooked. Remove from the liquid. Cool.
4. Using forks, carefully tear smoked salmon into small pieces. Do the same to steaks, discarding skin and bone.
5. In a bowl, beat remaining butter until creamy. With a fork, carefully add both salmon mixtures, making sure you don't turn the mixture into pate - it should be coarse.
6. Season with salt, white pepper and nutmeg. If you wish add a teaspoon of dry sherry. Serve on crackers or croustades.

Cooks Tips

- You could use the rillette with avocado and salad, or serve in small dishes with toast as an entree.