Salmon Rillettes

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Ingredients

1 large lemon

1 2-inch-long red jalapeño chile

1/2 cup dry white wine or white vermouth

1/2 cup water

5 white peppercorns

5 coriander seeds

1 Turkish bay leaf

1/2 teaspoon salt

2 green onions, green tops and white parts finely chopped separately

1 8-ounce skinless salmon fillet, cut into 1/2-inch cubes (about 1 cup)

4 ounces thinly sliced smoked salmon, coarsely chopped (about 3/4 cup)

5 tablespoons unsalted butter, room temperature

1/4 teaspoon pink peppercorns, finely cracked

Freshly ground white pepper

Baguette slices, crackers, or toasts

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