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SALMON RILLETTES
Dice the salmon fillet and place it in a medium saucepan with the wine. Bring to a simmer. Remove pan from heat and stand for 5 minutes. Drain. Heat the olive oil in a small saucepan and add the salmon dice. Cook, stirring for 2 minutes. Stir in the Cognac, salt and pepper. Refrigerate. Cut the smoked salmon into large dice. Melt half the butter in a frying pan and saute the smoked salmon for 2 minutes. Cool. Place the smoked salmon and cooking juices in a mortar and add the remaining butter. Pound with a pestle until the mixture is fairly smooth. Stir in the cooked salmon. Season to taste. Place in a serving dish and refrigerate overnight. Serve cold.
