Rillettes of Smoked Alaska Black Cod

Ingredients:

• 1 lb (454 gr)
  boneless smoked Alaska Black cod fillet
• 1 1/2 c. (375 ml) milk
• 3 oz (75 gr) butter
• 1 pc lemon - juiced and zested (zest blanched)
• 3 tsp (20 gr) capers - chopped
• 15 pc green peppercorn - crushed
• 2 tsp (10 ml) Champagne vinegar
• 1 tsp (7 gr) shallot - chopped
• 1 tsp yellow (Whitefish) caviar
• 1 tsp fresh dill - chopped
• salt and pepper (to taste)

1. Poach the smoked Black cod in the milk slowly until it is cooked and tender.  Remove the cod from the milk, drain well and set aside.
2. In a food processor combine the butter, lemon juice, capers, green peppercorns and Champagne vinegar. Pulse the processor until the mixture is combined.
3. Flake the cooled Black cod into the processor. Pulse again until the fish is well mixed (but not pureed) into the butter mixture.
4. Remove the cod mixture from the processor and place in a mixing bowl.
5. Use a spatula to mix in by hand the shallots, dill and caviar. Season with salt and pepper to taste.
6. Place the finished rillettes in a earthenware crock to serve at a reception. Serve thin slices of baguette on the side which have been toasted in the oven.