For me, the holiday season is about hors d’œuves. Salmon rillettes are tasty as an hors d’œuvres, spread on griddled brioche, maybe with a pickled slice of red onion as a garnish.
Rillettes are traditionally made with shredded meat, cooked and preserved in its own fat. Fish does not have the same available fat so butter makes an entrance. The addition of smoked salmon and Pernod add depth, crème fraïche adds a slight tang, lemon gives brightness and acidity.