Salmon Rillettes With Roasted Peppers Recipe

• 2 x Red peppers, seeded and quartered lengthways
• 1 x Shallot, diced
• 1 x Clove garlic, finely minced
• 6 x Bay leaves, cut into strips
• 4 Tbsp. Extra virgin olive oil
• 1 Tbsp. Sherry vinegar
•     Salt and pepper
• 1 kg Salmon fillets, skinned
• 4 pt Court bouillon
• 4 x Shallots, finely minced
• 450 gm Unsalted butter
• 1 tsp Thyme leaves
• 2 Tbsp. Lemon juice
• 4 x Egg yolks
• 1 tsp Freshly grnd black pepper
• 1 pch Grated nutmeg
• 1 pch Cayenne pepper
• 4 Tbsp. Double cream
• 45 ounce Smoked salmon, diced
• 4 Tbsp. Minced chives
• 100 gm Clarified butter, (100 to 175)

Directions