Anne Kearney'S Double-Salmon Rillettes

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   1. Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. Or serve in individual 2-oz ramekins.

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   2. Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large saute pan with 2 Tbs butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2-3 minutes. Remove the salmon to a bowl with tongs.

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   3. Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.

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   4. Add the smoked salmon, a splash of lemon juice, the chives, dill, creme fraiche and the remaining 2 Tbs butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then genly work the rest of the ingredients into one another (the poached salmon will break down into shreds). Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with plastic wrap and refrigerate at least 4 hours.

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   5. To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Inver the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with creme fraiche and salmon roe. Serve with French-bread croutes.

* Per serving · 4 servings · Values may vary.