Recipe for Salmon Rillettes with Crunchy Vegetables and Garnish using a Food Processor

Heat the vinegar in a saucepan for a few moments, then pour it over the previously chopped shallots.

Place the double whisk attachment in the bowl of the mixer, which should be very cold. (If necessary, you can chill it by placing ice cubes in the bowl for a few moments. Then simply remove the ice cubes and wipe the bowl to dry it).

Add the sour cream and blend at speed 7 for 2 minutes, check the consistency, and blend again if necessary in 20-second intervals until you achieve whipped cream. Add the cream cheese and blend at speed 7 for 30 seconds.

Chill the whipped cream.

Replace the double whisk attachment with the Ultrablade chopping knife in the bowl of the food processor without washing it.

Add the cream cheese, smoked salmon cut into small pieces, lime juice, mustard, salt, pepper, dill, chives, and chili powder. Blend at speed 10 for 1 minute. If needed, scrape down the sides of the bowl to bring the mixture back to the center and blend again at speed 10 for 20 seconds.

Add the whipped cream to the mixture and gently fold in using a spatula. Sprinkle with some tangerine zest using a grater.

To finish, prepare the pickles with the vegetables of your choice. Cut them finely, and add the chopped shallots that you have drained beforehand.