¼teaspoon each:salt, black pepper, dried dill weed
1cupwater
4ounceshot-smoked salmon(see recipe notes)
2tablespoonsbutter, softened
3tablespoonssour cream
1tablespoonfresh lemon juice(see recipe notes)
2tablespoonswhole-grain mustard
1tablespoonfinely minced green onion or red onion
salt & pepper to taste
Instructions
Pat dry the fresh salmon fillet; remove any pin bones; leave skin on
½ pound fresh salmon fillet
Lightly season fillet with salt, black pepper and dried dill weed
¼ teaspoon each: salt, black pepper, dried dill weed
Bring the water to a boil in a large skillet
1 cup water
Place seasoned salmon fillet in skillet skin side down; allow to cook at the boiling temperature for 1 minute uncovered; after a minute, reduce heat to medium, cover and cook an additional 8-10 minutes
Use a spatula and transfer fillet to plate; allow to rest for 10 minutes
Meanwhile, chop the hot smoked salmon into small pieces (about ¼"inch); place in food processor; add softened butter and pulse 2-3 times until the mixture is combined
Add whole-grain mustard, sour cream, lemon juice and chopped onions; pulse until the mixture forms a paste; transfer to a large mixing bowl
3 tablespoons sour cream, 1 tablespoon fresh lemon juice, 2 tablespoons whole-grain mustard, 1 tablespoon finely minced green onion or red onion
Remove the skin from the fresh cooked salmon with a sharp knife; Use two forks and shred the fish into small pieces; add this to the bowl of the pureed smoked salmon and stir by hand until well combied
Place plastic wrap directly onto spread and refrigerate for at least one hour
When ready to serve, remove salmon spread from refrigerator, stir, taste for salt and pepper; adjust seasonings accordingly and serve at room temperature
salt & pepper to taste
Notes
If you want to make part or all of this ahead of time, I recommend you poach the fresh fillet first and store it in an airtight container in the fridge until you're ready to finish the recipe.Add salt right before you serve it; sometimes, smoked salmon is already salty enough so be sure to let it rest in the fridge for a t least an hour before adding salt.Smoked salmon
There are two kinds: cold-smoked salmon and hot-smoked salmon.
You can use hot-smoked or cold-smoked salmon. Hot-smoked is "smokier"
If you don't have sour cream, substitute with plain yogurt, softened cream cheese or mayonnaiseLemon juiceYou might want to add more lemon juice; this is a personal preference