Salmon Rillettes

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

½ pound center-cut, skinless salmon fillet

1 tablespoon anise-flavored liqueur, such as Pernod

Salt

Freshly ground white pepper

1 celery rib

1 leek, halved lengthwise

1 small onion, quartered lengthwise

1 bay leaf

1 teaspoon black peppercorns

1 cup dry white wine

4 cups water

5 tablespoons unsalted butter, softened

1 large shallot, minced (¼ cup)

½ tablespoon sour cream

¼ pound skinless hot-smoked salmon, flaked

2 tablespoons snipped chives

1 ½ tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

¼ teaspoon smoked sweet paprika

Toasted baguette slices, for serving

Directions at foodandwine.com

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