In a wide, shallow pot, add the wine, shallots, peppercorns, bay leaf, parsley sprigs, and enough water to reach a few inches up the side. Bring to a gentle simmer over medium heat and carefully lower the salmon into the liquid. If the salmon is not completely submerged, add a bit more water. Poach the salmon for 5 minutes, or until cooked through. For very thick salmon fillets it may take a few minutes more. Once cooked, remove the salmon carefully from the poaching liquid and set aside on a paper towel-lined plate to cool. Strain the pot contents. Discard the liquid, the herbs and peppercorns. Set the shallots aside to cool.
In a medium bowl, add the cooled salmon and shallots. Use a fork to flake apart the salmon while mixing it together with the shallots. Add all of the rillette ingredients except for the clarified butter and mix until combined. Taste and adjust the seasoning as necessary. Transfer the mixture to a ramekin or other container and keep in the fridge until ready to serve. I like to serve this in individual pots with toasted crostini and pickles.
This will be good for a couple of days in the fridge. To preserve the rillette for longer, pour some clarified butter on top of your rillette once it is in the container and it will be good for up to one week in the fridge.