- In a saucepan, place salmon and shallot. Drizzle with wine and pastis. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and poach for 8 to 10 minutes or until fish is cooked. Transfer fish and shallot to a bowl. Refrigerate for about 30 minutes or until salmon is completely chilled.
- Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.