Salmon Rillette

1 lemon (remove 3 strips lemon peel for the poaching and save rest for later) 
1 cup dry white wine  
1 cup water
5 pink pepper corns
1 bay leaf
1 leek thinly sliced, finely sliced  
1/2 pound center cut fresh salmon, wild preferred
5 Tablespoons sweet butter, slightly softened
1 small garlic clove, thinly diced
1 small shallot, thinly diced   
¼ cup crème fraîche
¼ pound smoked salmon, finely diced
1 Tablespoon freshly squeezed lemon juice
¼ teaspoon smoked Paprika
Freshly ground pink pepper corns
 2 Tablespoons fresh dill, finely diced (option  
Cooking instructions
In a large skillet add first six ingredients and bring to a boil.  Simmer for ten minutes. 
Add salmon, cover and cook for or6-8 minutes.  Take salmon off the heat and allow to sit in its cooking juices 10 minutes. Transfer salmon onto a plate and refrigerate at least an hour.  Can be done the day before making the rillette. 
In a small skillet add one tablespoon butter and melt  Add shallot and garlic and cook over low flame for 5 minutes until softened.  Set aside to cool
Meanwhile put the remaining 4 Tablespoons of butter in a bowl and cream.  Next, add crème fraiche and cooled vegetables. Add diced smoked salmon. 
Gently flake the cooked salmon and add to the mixture.  Add in 1 Tablespoon lemon juice, paprika, and dill. Season with ground pink pepper and salt, to taste. 
Pack in a glass crock and refrigerate at least two hours to let flavors marry.  This can be stored for up to 3 days.  To serve, make sure Rillette is at room temperature for best results.  Serve with unsalted crackers or toasted baguette slices. 

Wine suggestion:  Bandol Rosé