Salmon Rillettes

Instructions

1. Poach the fresh salmon
   In a medium saucepan, bring 2 cups of water to a simmer. Add a pinch of salt and gently place the fresh salmon in the water. Poach for 5-7 minutes until just cooked through. Remove from water, let cool, then flake with a fork.
2. Prepare the butter mixture
   In a medium bowl, combine the softened butter with the crème fraîche, lemon juice, minced shallots, white wine, salt, and pepper. Mix until smooth and well incorporated.
3. Combine the salmon
   Gently fold the flaked fresh salmon and chopped smoked salmon into the butter mixture. Be careful not to overmix - you want to maintain some texture.
4. Add the herbs
   Fold in the chopped chives, dill, and tarragon. Taste and adjust seasoning if necessary with additional salt, pepper, or lemon juice.
5. Transfer and chill
   Spoon the mixture into a serving dish or several small ramekins. Smooth the top with the back of a spoon. Cover with plastic wrap directly touching the surface to prevent discoloration.
6. Rest and serve
   Refrigerate for at least 2 hours or overnight to allow flavors to develop. Remove from refrigerator 15 minutes before serving to soften slightly. Serve with toasted baguette slices, crackers, or cucumber rounds.