Pink Salmon Rillettes

Cut the carrot (30 g) and onion (50 g), place them in a small saucepan, and add water (500 g), bay leaf (2 g), allspice (2 g), and thyme (2 g). Bring it to a boil and cook for 10 minutes so the broth becomes aromatic.

Lower the pink salmon (400 g) into the hot broth, turn off the heat, and let the fish cool in the liquid. Remove the skin, check for small bones, and flake the fish with a fork.

Finely chop the red onion (30 g) and garlic (5 g), then saute them briefly in olive oil (15 g) until soft. In a separate bowl, whip the 20% cream (150 g) with cream cheese (100 g), add lemon juice from part of the lemon (20 g), and season lightly with table salt (3 g).

Combine the fish with the creamy base and mix again briefly so the rillettes stay soft but not fully smooth. Transfer the mixture to a container and chill it for at least 2 hours.

For serving, blend the basil (15 g) with the remaining olive oil and sesame oil (10 g) into a fragrant emulsion. Serve the rillettes cold with a drizzle of basil oil; cucumber slices, celery, or keto crackers work better than baguette here.