Salmon Rillettes

2 cups dry white wine
1 Tablespoon minced shallots
1 pound fresh boneless skinless salmon filet, cut into 1-inch pieces
3 oz smoked salmon, diced
2 tbsp thinly sliced fresh chives
½ cup good quality mayonnaise 
3 tbsp fresh lemon juice
Fine sea salt and freshly ground white pepper
Toasted baguette slices for serving

Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.

Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a bowl. Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined - do not over mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.