Riet (rillette) - this pate hails from the French city of Le Mans. The most common variant is prepared from pork meat, which is stew for 7-8 hours, tear into small pieces, pour fat and stored in clay pots. There are also Riet of meat chicken, rabbit, duck, goose, salmon, tuna and trout. I want to offer you a tender and tasty Riet salmon. A similar recipe is Susie (Lacoste), but since mine is different, I still decided to upload, maybe not zarugayut.