Salmon Rillettes

• 1 celery stalk, sliced thin
• 1 onion, sliced thin
• 1 leek, sliced thin
• 1 teaspoon whole peppercorns
• 1 bay leaf
• 1 cup white wine
• 1 lemon, halved
• 6 ounces king salmon filet
• 2 ounces creme fraiche (budget partiers can substitute sour cream or a cream and sour cream combo)
• 2 tablespoons minced chives
• 3 tablespoons lemon extra virgin olive oil
• salt and freshly ground black pepper

1. Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes.
2. Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
3. Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
4. In a food processor or by hand, whip with salmon with the creme fraiche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you're ready to serve.

celery stalk, onion, thin, peppercorns, bay leaf, white wine, lemon, king salmon filet, creme fraiche, chives, lemon extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/salmon-rillettes-236907 (may not work)