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Rillettes De Saumon Fume Smoked Salmon Dip

4 oz Dry white wine
14 oz Fresh salmon bits
1 qt Snap peas (sub snap beans)
7 oz Smoked salmon bits
1 tb Minced fennel fronds
1 ts Lemon juice
2 Egg yolks
5 oz Softened butter

Poach the fresh salmon in the wine until opaque, 1-2 min. Cool completely.

Steam the snap peas until tender. Drain and chill.

Process together the poached salmon, smoked salmon, fennel, and lemon juice. Add the egg yolks, pepper, and butter. Mix well.

Line the bottom and sides of a mold with the cooked snap peas. Add the pate and pack down well. Cover with plastic wrap and refrigerate at least 4 hr. Unmold carefully before serving.

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