Rinse the fresh salmon under plenty of cold running water.
Pat dry on kitchen paper.
Put in a small bowl with the white wine.
Cover and microwave on HIGH for 3 minutes.
Remove the skin and bones from the fish.
Break the fish up with a fork and pour the cognac over.
Put the butter in a cup and microwave on HIGH for 30 seconds, until it has just melted.
Puree the smoked salmon with the melted butter in a food processor.
Rinse the dill and snip coarsely with kitchen scissors.
Add the dill and the green peppercorns to the smoked salmon puree.
Puree until smooth.
Add this mixture to the fresh salmon, mixing well with a fork.
Pour into a small terrine.
Cover and chill in the refrigerator for at least 3 hours.