Frank's Recipes! Salmon Rillettes

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Salmon Rillettes

8 oz. salmon fillets (skinless)
salt, white pepper to taste
9 tablespoon butter, firm but not cold
1 shallot, chopped
2 tablespoon dry white wine
4 oz. smoked salmon, cut into 1/2 inch pieces
1 egg yolk
1 tablespoon lemon juice
2 tablespoon olive oil
nutmeg to taste

Cut fresh salmon into 4 pieces. Sprinkle with salt and pepper. Let stand in colander for 20 minutes. Melt 2 tablespoons butter in saucepan. Slowly cook shallots until soft. Add drained salmon pieces and wine. Cover with wax paper and lid. Cook over low heat for 5 minutes, turning pieces midway. Uncover and cool. Flake salmon and mix with shallots. Cut remaining 7 tablespoons butter into small pieces, place in food processor with steel blade. Add flaked salmon and smoked salmon. Chop using 2 to 3 on/off pulses. With machine running, quickly add egg yolk, lemon juice and oil. Mixture should have slightly gritty texture. Add nutmeg, salt and pepper to taste. Scrape mixture into 2 cup stoneware pot. Chill thoroughly. Cover with layer cool, clarified butter.