Rillettes of Salmon, Haddock, or Finnan Haddie

Procedure

1. Combine the fish and wine in a saucepan or sauté pan. Poach the fish gently just until it is done. Because there is not enough wine to cover the fish, turn the fish over occasionally during cooking so it cooks evenly.
2. Drain the fish and cool completely.
3. Break the fish into small pieces, then mash with a fork until there are no lump