How to Make It
On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.