Salmon, Fennel & Vermouth Poached Rillette - Jax Hamilton

Ingredients

• 150ml Vermouth (plus an extra dash)
• 100ml water
• 2 spring onions, chopped (separate the white tips and green stems)
• 1 orange, zest and juice
• Small bunch of fennel, stalks and fronds
• 8 white peppercorns
• 150g salmon fillet (skin on)
• 150g double smoked manuka salmon
• 1 tbsp lemon juice
• 40g butter, melted
• 200g creme fraiche
• 2 tbsp fennel fronds, chopped
• 1 tbsp parsley, chopped
• 1 tbsp horseradish
• salt and black pepper