Anne Kearney'S Double-Salmon Rillettes

• 1 lb fresh salmon, skin removed, cut into 2-inch cubes
• Kosher salt
• Freshly ground white pepper
• 4 Tbs unsalted butter, softened
• 3 cups white Burgundy
• 1/2 cup finely diced shallots
• 2 strips lemon peel
• 1/2 lb thinly sliced smoked salmon, cut into thin strips
• Juice of 1 lemon or to taste
• 2 Tbs chopped fresh chives or more to taste
• 1 Tbs chopped fresh dill or more to taste
• 2 Tbs creme fraiche or sour cream, plus more for serving
• Salmon roe for serving
• French-bread croutes for serving

1. 1. Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. Or serve in individual 2-oz ramekins.
2. 2. Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large saute pan with 2 Tbs butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2-3 minutes. Remove the salmon to a bowl with tongs.
3. 3. Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.
4. 4. Add the smoked salmon, a splash of lemon juice, the chives, dill, creme fraiche and the remaining 2 Tbs butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then genly work the rest of the ingredients into one another (the poached salmon will break down into shreds). Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with plastic wrap and refrigerate at least 4 hours.
5. 5. To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Inver the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with creme fraiche and salmon roe. Serve with French-bread croutes.

fresh salmon, kosher salt, freshly ground white pepper, butter, white burgundy, shallots, peel, salmon, lemon, fresh chives, dill, sour cream, salmon, bread

Taken from www.epicurious.com/recipes/member/views/anne-kearneys-double-salmon-rillettes-52139011 (may not work)