In a deep saucepan, combine the Bluehouse salmon, garlic, red onion, tarragon, and enough olive oil to cover the salmon.

Bring to a gentle simmer over medium-low heat and cook until the salmon is cooked through, about 15–18 minutes.

Remove the salmon and skin, then strain the olive oil, reserving the red onion and garlic cloves.

In a food processor, combine the salmon, crème fraîche, mayonnaise, Dijon mustard, lemon zest and juice, reserved onion, 2 garlic cloves, tarragon, salt, and pepper.

Blitz a few times until just combined, then taste and adjust salt as necessary.

Transfer to a dish, pat down with a spoon, then cover with a layer of butter.

Cover and chill in the fridge for 3–4 hours or overnight.

In a small saucepan, combine the vinegar, water, sugar, salt, and fennel seeds, then bring to a simmer over medium heat.

Let bubble away until the salt and sugar are dissolved.

In a glass dish, combine the sliced fennel, tarragon, lemon peel, and peppercorns, then pour over the liquid.

Serve the salmon rillettes and pickled fennel over toasted golden bread with fresh dill, lemon wedges, and more pickles of your choice.