Anne Kearney's Double-Salmon Rillettes

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
417
FAT
40%
CHOL
56%
SOD
17%

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Ingredients for 12 servings

Juice of 1 lemon, or to taste

2 tablespoons chopped fresh chives, or more to taste

1/2 cup finely diced shallots

Freshly ground white pepper

French-bread croûtes for serving

1/2 pound thinly sliced smoked salmon, cut into thin strips

2 strips lemon peel

Salmon roe for serving

4 tablespoons unsalted butter, softened

3 cups white Burgundy

1 tablespoon chopped fresh dill, or more to taste

1 pound fresh salmon, skin removed, cut into 2-inch cubes

2 tablespoons crème fraîche or sour cream, plus more for serving

Kosher salt

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