Salmon Rillettes With Tomato Salad

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1 shallot, minced

2 tablespoons extra-virgin olive oil

1/2 pound salmon fillet, skin removed, cut into 4 pieces

Kosher salt and freshly ground pepper

2 tablespoons dry white wine

1/4 pound smoked salmon

1 stick unsalted butter, cut into pieces and softened

1 tablespoon fresh lemon juice

1/4 teaspoon freshly grated nutmeg

1 pound grape tomatoes, halved

1/4 teaspoon sugar

Kosher salt

1 tablespoon red wine vinegar

1 tablespoon dijon mustard

1/4 cup extra-virgin olive oil

1/4 cup heavy cream

2 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh chives

Freshly ground pepper

Sliced crusty bread, for serving

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