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1
Make the court bouillon: Combine the onion, carrot, celery, leek, fennel, thyme, dill, salt, peppercorns, and 2 1/2 cups cold water in a saucepan.
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2
Bring to a boil over high heat.
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3
Cover and simmer for 25 minutes.
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4
Strain, discarding the solids; reserve the court bouillon.
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5
(You may make the court bouillon ahead.
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6
Cover tightly and freeze until ready to prepare the rillettes.)
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7
Make the rillettes: Bring the court bouillon to a boil in a nonreactive skillet large enough to hold the fish snugly in one layer.
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8
Add the fresh salmon fillets, reduce the heat, and cover the pan.
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9
Simmer until the salmon is opaque in the center, about 8 minutes per inch of thickness.
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10
Remove from the heat; set aside to allow the salmon to cool completely in the broth.
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11
Drain the poached salmon, remove the skin and any bones, and break up the meat.
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12
Place the salmon meat, butter, Armagnac, salt, white pepper, and cayenne in a food processor.
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13
Add the smoked salmon.
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14
Pulse on and off until the mixture is smooth.
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15
Gently fold in the salmon caviar.
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16
Adjust the seasonings with additional salt and pepper to taste.
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17
Spoon the mixture into a 1-quart decorative mold or serving dish.
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18
Tap the mold lightly on a towel-lined surface to eliminate air bubbles.
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19
Cover with plastic wrap and chill until set, 8 hours or overnight.
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20
The rillettes will keep well for up to 2 days in the refrigerator.
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21
Remove the rillettes from the refrigerator 20 minutes prior to serving.
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22
Chill a serving spoon under cold water and scoop the salmon onto cold plates.
