SALMON RILLETTES RECIPES

Steps:

• Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
• Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.
• Serve rillettes cold with toasted slices of baguette.

Steps:

• Combine wine, shallot, and peppercorns in a shallow saucepan. Simmer until shallots are tender, 5 to 6 minutes. Add skinless salmon and gently simmer until nearly opaque throughout, 3 to 4 minutes. Immediately transfer to a paper towel–lined plate (salmon will keep cooking). Strain liquid, reserving shallots but discarding peppercorns. Chill salmon and shallots until cool.  Whisk together crème fraîche, mayonnaise, and lemon zest and juice in a bowl. Gently fold in poached salmon, shallots, smoked salmon, and chives. Season with salt and pepper. Serve with crackers.