Ingredients
1 pound center-cut salmon, skin and pinbones removed
8 ounces chilled smoked salmon
2 tablespoons Pernod, optional
8 tablespoons unsalted butter
1/2 cup shallots, minced
1 tablespoon creme fraiche
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 egg yolks
3 ounces chives, chopped, optional
Salt and white pepper
Instructions
Set out butter and smoked salmon to bring them to room temperature. Cut smoked salmon into a 1/4" dice. Place salmon fillet in a glass baking dish and sprinkle each side with 1 tablespoon of Pernod, 1 teaspoon salt, and 1/4 teaspoon white pepper. Cover and refrigerate for 1 hour, turning after 30 minutes.
Set up a pot with a steamer rack and bring the water to a simmer. Add salmon and steam gently until medium-rare, about 8 minutes.
Meanwhile, melt 1 tablespoon butter in a small pan over medium heat. Add shallots, season with salt, and saute, stirring until softened. Don't allow them to brown.
In a small bowl, stir remaining 7 tablespoons of butter until smooth and creamy. Add creme fraiche and stir to combine.
In a large bowl, combine steamed salmon, diced smoked salmon, sauteed shallots, lemon juice, olive oil, egg yolks, and chives. Season with salt and white pepper. Fold in butter mixture and combine well.
Refrigerate for at least 30 minutes and serve on baguette, crackers, cucumber slices, or something else of your choice.
1 pound center-cut salmon, skin and pinbones removed
8 ounces chilled smoked salmon
2 tablespoons Pernod, optional
8 tablespoons unsalted butter
1/2 cup shallots, minced
1 tablespoon creme fraiche
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 egg yolks
3 ounces chives, chopped, optional
Salt and white pepper
Instructions
Set out butter and smoked salmon to bring them to room temperature. Cut smoked salmon into a 1/4" dice. Place salmon fillet in a glass baking dish and sprinkle each side with 1 tablespoon of Pernod, 1 teaspoon salt, and 1/4 teaspoon white pepper. Cover and refrigerate for 1 hour, turning after 30 minutes.
Set up a pot with a steamer rack and bring the water to a simmer. Add salmon and steam gently until medium-rare, about 8 minutes.
Meanwhile, melt 1 tablespoon butter in a small pan over medium heat. Add shallots, season with salt, and saute, stirring until softened. Don't allow them to brown.
In a small bowl, stir remaining 7 tablespoons of butter until smooth and creamy. Add creme fraiche and stir to combine.
In a large bowl, combine steamed salmon, diced smoked salmon, sauteed shallots, lemon juice, olive oil, egg yolks, and chives. Season with salt and white pepper. Fold in butter mixture and combine well.
Refrigerate for at least 30 minutes and serve on baguette, crackers, cucumber slices, or something else of your choice.
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