Add 4 cups of water to a pan along with the peppercorn, bay leaf, and lemon juice, then let the mixture boil. Once it starts boiling, simmer it for about 2-5 minutes.
Afterward, add the salmon while simmering. Keep poaching the salmon for about 5-10 minutes. Make sure to turn the salmon over to poach both of its sides equally.
When you’re done poaching the salmon, take it away from the heat and cover it. Then, put it in the refrigerator to cool down. Note that it can cool down to room temperature without having to refrigerate it, but it’d take more time.
While the salmon is cooling down, start working on the smoked salmon. Get a medium-size bowl and put together the smoked salmon, butter, olive oil, sour cream or creme fraiche, lemon juice, chives, and the shallot. Whisk this mixture well until all the ingredients are combined together perfectly.
Back to the salmon. Flake it, and heat it together with a tablespoon of butter and shallot till it’s soft. Then, wait till it’s cool and add it to the mixture you prepared in Step 4. Whisk the mixture enough so that it’s chunky. Afterward, season it with salt, white pepper, and a sprinkle of dill.
Your rillettes are now ready to be served. You can serve it on baguettes and top it with the watercress or any other vegetables you like. You can put the rillettes in two glass cups or mugs, and place them along with the side dish on a tray, for some fancy-restaurant vibes.