"AROUND MY FRENCH TABLE"
Using vegetable peeler, remove one 3-inch-long lemon peel strip from lemon and place in medium saucepan. Finely grate enough remaining peel from lemon to measure 1 1/4 teaspoons; place in small bowl and reserve. Squeeze enough juice from lemon to measure 5 teaspoons and reserve. Cut 1-inch-long 1/8-inch-wide strip from jalapeño and remove seeds; place jalapeño strip in saucepan with lemon peel strip. Finely chop enough of remaining jalapeño to measure 1 1/2 teaspoons; place in another small bowl and reserve. Add wine, 1/2 cup water, peppercorns, coriander seeds, bay leaf, 1/2 teaspoon salt, and green onion tops to saucepan with lemon peel strip and jalapeño strip; bring to boil. Reduce heat; cover and simmer 5 minutes. Add salmon cubes; cover and cook 1 minute.
Transfer salmon mixture to strainer set over medium bowl and drain. Transfer poached salmon pieces to another medium bowl; discard liquid and spices. Using fork, lightly mash poached salmon. Add smoked salmon, 1 1/4 teaspoons reserved grated lemon peel, 1 1/2 teaspoons reserved chopped jalapeño, and 2 tablespoons white parts of green onions and stir to blend. Add butter and mix in with fork until thick spread forms. Stir in 5 teaspoons reserved lemon juice. Stir in cracked pink peppercorns. Season to taste with salt and white pepper. Transfer salmon rillettes to glass jar or bowl. Press piece of plastic wrap directly onto surface of rillettes and chill until firm, at least 2 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.
Serve rillettes with baguette slices, crackers, or toasts.
Read More http://www.bonappetit.com/recipes/2010/12/salmon_rillettes#ixzz17eeSLsMa
Course: Sauces and marinades