Place fresh salmon in a heavy-based saucepan. Pour 1L boiling water over fish and cover with a tight-fitting lid. Stand for 30 minutes to gently poach.
Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Brush bread with oil and char-grill for 2 minutes on each side or until lightly charred. Set aside.
Remove cooked salmon from water and pat dry. Remove and discard skin. Flake flesh into a large bowl and cool completely. Add smoked salmon, capers, eschalot, lemon zest, herbs and créme fraîche. Stir until just combined. Season with salt and freshly ground black pepper.
Serve rillettes with bread, cornichons and lemon cheeks.This recipe is from the book "The Next Element" by Andy Allen, published by New Holland, rrp $45.00