Rillettes are a sort of rough pate, usually made from the less-than-prime cuts. (Pork rillettes are great too). They are great as a spread on bagels, popular when set out as an appetizer and travel well on camping trips. These salmon rilletes are made from the collar and belly of a king salmon. You can view the Instructable on How To Break Down a Whole Salmon to butcher these fatty, delicious parts. You are going to smoke about half of the salmon, and then just poach or quickly saute the other part of the salmon. Bellies and collars smoke well due to their fat content, so set aside scrapings from the bones, or meat from another part of the salmon for the unsmoked half.