Place salmon onto a piece of baking paper and into Varoma dish. Place water into TM bowl. Set Varoma into position. Steam salmon for 10 min/Varoma/speed 4. Remove and place into insulated serving bowl. (If skin still on, remove now and discard.) The salmon should be slightly undercooked and opaque in the centre. If you prefer it fully cooked, add some steaming time.
Drain water from TM bowl and cool bowl slightly.
Place 40g of the butter with the red onion into TM bowl and chop 5 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/Reverse/speed 1. Remove from bowl and set aside.
Place egg yolks and 2 tsp lemon juice into TM bowl and whip 3 min/37℃/Butterfly/speed 1.* Remove from bowl and add to the onions.
Without cleaning bolw, place remaining butter, mayonnaise and mustard into TM bowl and whip 30 sec/Butterfly/speed 4.
Remove Butterfly and add all remaining ingredients, including the remaining lemon juice, onions and egg mixture to TM bowl. Close lid and pulse 3 x 1 sec/Turbo.
Divide between containers of choice, it is ideal to put the rillettes into the container you intend to serve it from. Refrigerate.
You could top with clarified butter, but I decided not to this time...serve with tiny dill pickles, olives, fresh sliced red onion, crackers, lavosh and plenty of pink salt flakes and freshly cracked black pepper to taste.
Given that the saltiness of the salmon and trout will vary, I have left salt out of this recipe, but do taste and add as you see fit.