Salmon Rillettes

Inspired by the recipe in Eric Ripert’s cook book of recipes from Le Bernardin, here is a lovely and impressive spread to serve on toast and enjoy with a glass of white wine before dinner.
1 bottle of inexpensive dry white wine
2 tablespoon chopped shallots or sweet onions
1 teaspoons fine sea salt
2 lbs fresh salmon fillet, cut into 1 inch cubes
6 ounces of smoked salmon diced
2 tablespoons of thinly chopped fresh chives
1 cup lemon juice
pepper
1 cup home made mayonnaise: (1 large egg yolk, 1 teaspoon Dijon mustard, sea salt, pepper, 2/3 cup peanut oil, 1 teaspoon red wine vinegar)

Poach the Salmon:

Place wine, shallots, and 1 teaspoon salt in large saucepan and bring to boil. Add cubed fresh salmon and remove 40 seconds after boiling restarts. Strain in a sieve and run under cold water to stop cooking process. Drain well and refrigerate for at least one hour. Discard liquid.

Make the mayonnaise: 

Whisk together mustard, egg yolk, salt and pepper and while whisking drizzle in peanut oil. 

Mix everything and chill.

Place diced smoked salmon in salad bowl and stir in chives. Add poached salmon and use side of wooden spoon to shred salmon as you mix. Stir in lemon juice, mayonnaise and pepper. Salt to taste. Refrigerate until ready to serve.  Serve on toast or toasted baguette slices.