Ingredients

lb (250 g) salmon fillet centre cut, skin and pin bones removed Salt and freshly ground white pepper 3 tbsp (45 mL) Pernod cup (125 mL) dry white wine 1 tbsp (15 mL) white wine vinegar 1 shallot, peeled and sliced 1 bay leaf lb (250 g) smoked salmon, diced cup (50 mL) unsalted butter, softened 2 tbsp (25 mL) mayonnaise 1 lemon 1 tbsp (15 mL) chopped dill 1 tbsp (15 mL) finely chopped chives cup (50 mL) clarified butter, optional

Description

The Mixture Of Fresh Poached And Smoked Salmon Gives This Spread A More Complex Flavour And Texture. It Can Be Made Ahead And Served With Drinks Or An Appetizer. Buying A Centre Cut Piece Of Salmon Is Important As It Has An Even Thickness And So Cooks Uni

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