Thomas Keller's Smoked and Steamed Salmon Rillettes | La Cucina Grandinetti

Ingredients

• 1 pound center-cut salmon fillet, skin and pinbones removed
• 2 tablespoons Pernod
• Kosher salt and freshly ground white pepper
• 8 tablespoons unsalted butter, room temperature
• 1/2 cup minced shallots
• 1 tablespoon of creme fraiche
• 8 ounces unsliced chilled smoked salmon, cut into 1/4 inch dices and brought to room temperature
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 large organic egg yolks, lightly beaten
• about 1/2 cup clarified butter, melted and cooled to room temperature
• Minced chives