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1
Prepare a steamer for cooking. If you do not have a steamer, fill a large pot with an inch of water, place a small bowl in the center of the pot, and rest a dinner plate on top of the bowl. Bring the water to a boil and, voila, you've got a steamer!
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2
Meanwhile, remove and discard the pin bones, skin, and all the dark connective tissue from the salmon. Rub the salmon with the olive oil and season liberally with salt. Place the salmon in the steamer, or on your plate-as-steamer, cover, and cook until it's just barely cooked through, 6 to 8 minutes. Transfer the salmon to a plate to cool down; it will continue to cook as it cools.
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3
Meanwhile, heat 1 tablespoon of the butter in a small skillet over medium heat. Add the shallot, horseradish, and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Set them aside to cool.
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4
Put the remaining 3 tablespoons butter in a bowl and whip it with a whisk until it's creamy. Beat the creme fraiche and the shallot mixture into the butter. Fold in the diced smoked salmon. Gently break the cooked salmon apart and fold it into the mix. Add the lemon juice and season the mixture with salt and white pepper.
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5
The rillettes are now ready to be served, or they can be packed into crocks, topped with clarified butter, covered, and stored in the refrigerator for up to 3 days. Serve at room temperature with leafy greens and grilled toast.
