Salmon rillettes

Method

1. Pour fish stock, vermouth and lemon juice into a medium sized shallow saucepan with peppercorns and the bay leaf, bring to a gentle simmer.
2. Very gently poach the fresh salmon portion until just cooked then remove from the pan and place on a plate to cool. Using the same stock, poach the smoked salmon until it becomes opaque and is just cooked through remove from poaching liquid. Using a fork roughly breakup cooked salmon portion removing any skin or bones and place the flakes into a large bowl. Place cooked smoked salmon with the poached fresh salmon pieces, allow to cool.
3. Turn-up the heat and reduce the flavour packed poaching liquid to a thick syrup. Strain and pour into the bowl with the poached fish. Allow to cool. Line a dish or mould with Multix cling wrap and leave the ends of the wrap hanging over the edge of the dish. In the bottom of the dish place a frond of two of dill and 3 very thin slices of lemon, then the slice of raw smoked salmon (you will see these as decoration when the rillettes is turned out). Once the salmon mix has cooled add the other ingredients to the bowl. Using a fork work the softened butter, fish, dill, black pepper and stock together with a pinch of cayenne pepper until the ingredients are well mixed but texture remains rough. Transfer into the mold and press down firmly. Wrap in cling wrap and refrigerate for 2-3 hours or overnight.
4. When the rillettes has set, open up cling wrap, turn the mold upside down on serving plate and gently pull on the wrap to turn out the rillettes. Discard the cling wrap. The top of the rillettes will have an attractive pattern from the dill, lemon slices and smoked salmon. Garnish with lemon wedges and a few more fronds of dill.
5. Serve with very thin wholemeal toast or seeded gluten free crackers, and sparkling white wine. As either a canapé or entrée.