Saumon En Rillettes Julien - Julien's Salmon Pâté
Yield: 4 to 6 servings

Julien, a huge and popular brasserie, is one Paris's prettiest restaurants, and this is one of Julien's most pleasant first courses. Generally, the pâté-like rillettes are made of goose, duck, pork, or a combination of those meats. This recipe combines smoked and fresh salmon, butter, and Cognac, and it's melt-in-your-mouth delicious, especially served on wedges of toasted, baguette croûtes, with a glass of champagne before a festive meal. Sometimes, I serve it as a first course, also with toast, and a crisp Pouilly Fumé from the Loire Valley, the same wine I use in preparing the rillettes.

4 oz	(115 g) skinned fresh salmon fillets
½ cup	(125 ml) dry white wine
1 Tbl	olive oil
2 Tbl	Cognac
	Salt and freshly ground black pepper to taste
4 oz	(115 g) smoked salmon
6 Tbl	(3 ounces; 85 g) unsalted butter

1. Cut the fresh salmon into bite-size pieces. In a small saucepan combine the salmon and wine, and bring slowly to a boil over medium heat. Remove from the heat and drain the salmon, discarding the wine.
2. In a small saucepan heat the olive oil and add the salmon. Cook gently over medium heat for about 5 minutes. Do not let it brown. Add the Cognac, salt and pepper. Remove from the heat and set aside.
3. Cut the smoked salmon into bite-size pieces. In a small saucepan over medium heat sauté the smoked salmon in half the butter for 3 to 5 minutes. Cool, then blend the smoked salmon in a food processor, adding the remaining butter.
4. Working by hand, combine the fresh salmon and smoked salmon mixtures with a fork until well blended. Check for seasoning. Refrigerate at least 12 hours before serving.
5. To serve, remove from the refrigerator about 30 minutes before serving. Serve on thin slices of warm croûtes.