Smoked Alaska Sockeye Salmon and Fresh Salmon Rillettes

Ingredients

• 150ml white wine
• 1 shallot, sliced
• 2 tbsp lemon juice, plus a squeeze
• Small bunch parsley, stalks and leaves separated
• 8 black peppercorns
• 150ml water
• 250g Alaska sockeye salmon fillet
• 150g smoked Alaska sockeye salmon, cut into small shreds
• 30g butter, melted
• 1 tbsp chopped chives
• Freshly ground black pepper
• Chicory leaves, to serve
• Caper and horseradish crème fraiche, to serve