Start by making the caper and horseradish crème fraîche. Mix the crème fraîche with the herbs, capers, horseradish, shallot and olive oil and then add some lemon juice to taste.
For the rillettes, put the white wine, shallot, lemon juice, parsley stalks and peppercorns into a saucepan with the water and bring to the boil. Simmer for 10 minutes. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 minutes.
Let the salmon sit and cool in the liquid. Once cool, lift the salmon out of its poaching liquid, remove the skin and roughly flake the flesh. Mix the salmon flakes with the smoked salmon, a good squeeze of lemon, the melted butter, chives and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve).
Serve the rillettes with some chicory leaves (its bitterness is very good against the richness of the salmon) and the caper and horseradish crème fraîche.
150ml white wine
1 shallot, sliced
2 tbsp lemon juice, plus a squeeze
Small bunch parsley, stalks and leaves separated
8 black peppercorns
250g Alaska sockeye salmon fillet
150g smoked Alaska sockeye salmon, cut into small shreds
30g butter, melted
1 tbsp chopped chives
Freshly ground black pepper
Chicory leaves, to serve
Caper and horseradish crème fraiche, to serve (see below)
Caper and horseradish crème fraiche to serve
200g crème fraîche
2 tbsp finely chopped parsley, chives and capers
1 tbsp horseradish
1 small shallot, finely chopped
1 tbsp extra virgin olive oil
Lemon juice, to taste