Seppi Renggli's Salmon Rillettes

• 6 ounces fresh salmon fillet
• 1 cup dry white wine, approximately
• 6 ounces sweet butter
• 6 ounces smoked salmon, finely diced
• Few drops of lemon juice
• Freshly ground black pepper
• 2 tablespoons salmon caviar

1. Place the salmon in a saucepan or skillet, add white wine just to cover the fish, and bring to a simmer.
2. Poach gently 8 to 10 minutes, until just cooked.
3. Drain salmon and allow to cool.
4. Break salmon into pieces, being careful to pick out any bits of bone that may remain.
5. Dice the butter, and process the salmon and butter together in a food processor or mash finely by hand until just uniformly blended.
6. Add smoked salmon, and process or mash by hand briefly to combine.
7. Season mixture with lemon juice and pepper.
8. Chill until ready to serve.
9. Serve topped with salmon caviar.

salmon fillet, white wine, sweet butter, salmon, lemon juice, freshly ground black pepper, salmon caviar

Taken from cooking.nytimes.com/recipes/1997 (may not work)