Bring wine and shallot to a boil in a small saucepan over high heat.
Reduce heat to low; add salmon.
Slightly poach until salmon is barely opaque in middle, do it for about five minutes.
Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid.
Place salmon and shallot in a large bowl; cover and chill it until totally cooled.
Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. Now Cover it and chill.
Now serve rillettes cold with toasted slices of baguette.