Difficulty: 2/5
Let the butter soften at room temperature, then work it into a smooth paste using a fork. Cube the fresh salmon. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the salmon cubes and sauté for 1 minute. Pour in the dry white wine and simmer gently for 4 minutes.
Cut the smoked salmon into small pieces and warm it gently in 20 g butter in a small saucepan.
Combine both salmons in a bowl. Mash with a fork or blend smooth. Gradually mix in the softened butter. Season with salt and pepper to taste.
Transfer to a terrine, cover with plastic wrap, and refrigerate until chilled.
Thinly slice the raw fennel bulb and dress with the remaining olive oil, salt, and pepper for a crisp salad.
Serve the rillettes spooned onto toast points alongside the fennel salad.
Chef Hubert's culinary ideas
