(*) Ingredients for 8 to 12 people.
Boil the wine with the salt and the freshly cut shallot cubes in a large frying pan.
In the meantime, remove the dark fatty spots from the fresh salmon and cut it into 2, 5 centimeter cubes, place them in a frying strainer and dip them into the bubbling spiced wine. Leave in for forty seconds, then lift out on the spot and cool in iced water (3*).
After cooling, drain the salmon cubes, drying them with a little kitchen roll if necessary. Cut the smoked salmon into three millimeter cubes and mix them with the freshly chopped chives in a baking dish.
Add the poached salmon and mix with a wooden ladle. Add the juice of one lemon a little at a time, then gently but thoroughly fold in the mayo.
Season the rillettes with pepper (4*) and add salt if necessary. Cover with plastic wrap and cool with the lid closed. Serve with plenty of freshly toasted fresh bread.
The mayo: In a round baking bowl, stir the yolks with the mustard (5*) and the salt and gradually add the chosen oil in small quantities until you get a thick, creamy mixture. This is liquefied with a splash of vinegar and then stirred again with more oil to form the cream.
As a final step, season smartly with white pepper and # put in the fridge, sealed with foil.
Tricks:
(2*) To the butt
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