Smoked Cod Rillettes

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1 shallot, finely chopped

Canola oil, for cooking

1 quart cold-smoked cod

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped scallion

1 tablespoon hot sauce

1 tablespoon freshly ground black pepper

1 tablespoon salt, or more as needed

1 teaspoon fermented Fresno powder (sub cayenne if unavailable) 

1 teaspoon MSG, optional

Juice and zest of 2 limes, or more as needed

Juice and zest of 1 lemon, or more as needed

1/2 preserved lemon, finely diced 

Toasted crostini, for serving