Salmon Rillettes - Roth – Culinary Scene

Ingredients

• 1½ pounds center-cut salmon fillet, skin and pinbones removed
• 2 Tablespoons white wine
• Kosher salt and ground white pepper
• 8 Tablespoons (4 ounces) unsalted butter, at room temperature
• ½ cup minced shallots
• 2 Tablespoons sour cream
• 2 Tablespoons freshly squeezed lemon juice
• 1 Tablespoon extra-virgin olive oil
• 2 large cage-free egg yolks, lightly beaten
• about ½ cup clarified butter, softened to room temperature
• minced chives (optional)