Salmon Rillettes

Rillettes are generally made with pork, or occasionally duck or rabbit. The cooked meat is mixed with fat, shredded into thin, moist strands and served with crisp croûtons. French chef Philippe Mouchel, who has run restaurants in both Sydney and Melbourne, presented a seafood spin on this classic dish at the Seafood School. You can prepare these rillettes a day in advance, making them perfect for a dinner-party entrée or an accompaniment to pre-dinner drinks. If brioche is unavailable, use