Hors d'Oeuvres: Salmon Rillettes

From July 20, 03 New York Times magazine:
1 pound fresh salmon, skin removed, cut in 2" squares.
Kosher salt, fresh ground white pepper
4 Tablespoons unsalted butter, softened
3 cups white Burgundy
1/2 cup finely diced shallots
2 strips lemon peel
1/2 pound thinly sliced smoked salmon, cut in thin strips
juice of 1 lemon
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh dill
2 Tablespoons creme fraiche or sour cream plus more for serving
small jar salmon roe for serving
French-bread croutons for serving

Line 3 cup terrine with plastic wrap, leaving 6" over each side. Place fresh salmon in a bowl; sprinkle lightly with salt and pepper and toss. Smear bottom of a large saute pan with 2 T butter, add wine,shallots, lemon peel. Add salmon cubes, spreading them out to cook evenly. Bring to simmer and cook until salmon just medium, 2-3 minutes. Remove salmon with tongs to bowl, leaving as many shallots as possible.Boil liquid until only 1/4 cup remains, abt 15 minutes(I found it took longer). Pour through sieve into bowl with salmon. Cool 10 minutes. Add smoked salmon, splash lemon juice, chives, dill, creme fraiche, and remaining 2 T butter. Using a rubber spatula, smear the butter into sides of thebowl first; then gently work the rest of the ingredients well into one another. The poached salmon will break down into shreds. Taste and adjust lemon juice and seasonings if necessary. Place in terrine,cover with plastic wrap, and refrig at least 4 hours.To serve, use excess plastic wrap to lift from container. Invert onto serving plate and remove wrap and slice. Garnish each slice with creme fraiche and roe. Serve with croutons. 12 appetizer servings. From July 20 '03 New York Times Magazine