Salmon Rillettes

  • 1 celery stalk
  • 1 onion
  • 1 leek
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup white wine
  • 1 lemon, halved
  • 1/2 pound filet of wild salmon
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons creme fraiche
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped chives
  • 1 shallot, minced
  • 1 teaspoon pink peppercorns
  • 4 ounces smoked salmon
  • 1/4 teaspoon smoked paprika

Slice the celery, onion, and the white part of the leek. Place in a small pot with the peppercorns, bay leaf, wine, and a cup of water. Simmer for thirty minutes. Add the salmon filet and poach until just cooked, about eight minutes.Remove the salmon and discard the broth.

Mash together the butter and the olive oil together in a bowl until smooth. Crush the pink peppercorns with a rolling pin and mix into the butter with the creme fraiche, lemon juice, chives, shallot, and paprika. Cut the smoked salmon into thin strips; then cut into 1/2-inch pieces and add to the bowl. Flake the poached salmon into the bowl and mix thoroughly. Serve chilled with crostini.