2 hour 25 minutes
Here's What You'll Need
salmon fillet, shallots, dry white wine, black peppercorns, lemon, smoked salmon, unsalted butter, sour cream, chives, fresh dill, capers, olive oil, sweet paprika
Combine white wine, water, shallot, and peppercorns in a saucepan. Zest lemon, reserve and set aside. Slice lemon in half, squeeze juice into the pan, then place lemons inside. Bring to a boil over high heat.
When boiling, add salmon fillet to the poaching liquid. Cook until fully cooked through. Remove the cooked salmon and discard the poaching liquid. Allow to cool slightly, then flake into pieces.
While the salmon is cooking, heat butter in a skillet over medium heat. Mince remaining shallot, add to the warm pan. Cook until softened and translucent, about 5 minutes, stirring often. Set aside.
In a bowl, combine butter, sour cream, smoked salmon, chives, dill, capers, olive oil, sweet paprika, lemon zest, and shallots. Use a spatula to gently combine.
Add the poached salmon to the bowl, then stir to gently combine.
Transfer the salmon rillettes to 1 or 2 glass containers, then seal with a tight fitting lid or wrap well with plastic wrap. Refrigerate for at least 2 hours to firm up.
Take out the fridge about 15-20 minutes before serving (easier to spread at room temperature), then serve on crackers, sliced baguette, or endive leaves.