Salmon Rillettes with Homemade Mayo

Mayonnaise Stir egg yolks with mustard and a pinch of salt and stand for one minute. Pour in oil in a thin stream, at first gradually, then more briskly, stirring throughout with a whisk and adding heartily until a firm but creamy mayonnaise is formed.

If the mayo becomes too firm, simply add a few drops of juice from a lemon. Season with salt, lemon and cayenne pepper. Keep the mayo in the refrigerator and consume within two days.

Salmon rillettes Steam the salmon until cooked, cool and cut into small pieces.

Cut the shallots and the chives, add them and mix them with the horseradish and 100 grams of the mayo. On top mix everything together carefully with a little tomato vinegar. Season with salt, pepper and new spices. Cut white bread into slices and toast them a little in a grill pan. Place tomato slices on the edge of the plate and drizzle with remaining tomato vinegar. Drape the salmon rillettes on the center of the plate, garnish with dill and offer the bread with it.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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