Salmon Rillettes from The Cooking of South West France by Paula Wolfert

Ingredients

• ⅛ teaspoon Freshly ground pepper
• Pinch of freshly grated nutmeg
• ¼ cup clarified butter
• 1 tablespoon dry white wine
• 9 tablespoons unsalted butter, at room temperature
• ¼ teaspoon fine sea salt
• 1 egg yolk
• 1 large shallot, minced
• ½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
• ¼ pound lightly smoked salmon, cut into ¼-inch dice
• 2 tablespoons mild olive oil
• 1 tablespoon fresh lemon juice