Salmon Rillettes with Quick-Pickled Fennel | Clip Recipe

Ingredients

• 1.5 pounds Bluehouse Salmon
• 4 garlic cloves
• 1 medium red onion, minced
• 3 tarragon sprigs
• 1 cup olive oil
• 1/4 cup creme fraiche
• 2 tablespoons mayo
• 1 tablespoon Dijon mustard
• 1/2 lemon zest, grated on a microplane
• 1/2 lemon juice
• 2 tablespoons minced tarragon
• 1 pinch sea salt
• 1 pinch cracked black pepper
• 1 layer melted butter
• 1.25 cups cider vinegar
• 1.25 cups water
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 1/2 teaspoon fennel seeds
• 1 fennel bulb, very thinly sliced
• 1/2 lemon peel
• 1 teaspoon black peppercorns
• 4 slices toasted golden bread
• 1 sprig fresh dill
• 1 wedge lemon juice