Remove the skin and the pin bones from the salmon if necessary.
Season the fish with Maldon sea salt and black pepper.
Cut the garlic head in half.
Place the olive oil in a saucepan with the bayleaf, garlic, peppercorns, sprigs of thyme and the zest of the lemon.
Heat the oil until it has reached a temperature of no more than 60'C.
Place the salmon in the oil and bring the heat back up to 60'C. Once the oil has reached this temperature, remove it from the heat and allow the salmon to confit gently in the oil for 15 minutes.
Remove the salmon from the oil and place on kitchen paper to absorb any excess oil and allow the fish to cool.
Clarify the butter in a small sauce pan and finely chop the dill.
When the salmon has cooled, flake the salmon with your fingers and place it in a mixing bowl. Add the clarified butter, crème fraiche, chopped dill and a squeeze of lemon juice.
Mix thoroughly to incorporate all of the ingredients and then check the seasoning. Add more Maldon sea salt and black pepper if necessary.
Spoon the mixture into ramekins, smooth the surface with a wet pallet knife and refrigerate for atleast 30 minutes.
Serve the rillettes with slices of toasted pain de campagne.
«Replace the salmon in this dish with fresh tuna steaks and adjust the flavour with different fresh herbs like coriander or parsley.»