Preparation
To make the court bouillon, place the water, vegetables, herbs, lemon, peppercorns and salt in a large saucepan. Bring to a boil and simmer for 15 minutes. Strain through a fine mesh strainer. Add the salmon and poach just below a simmer for 5 minutes. Remove from the pan and allow to cool. In a small saucepan, sauté the shallots with a tablespoon of butter until soft, reserve. Place the 4 ounces of butter into a mixer and beat until smooth. Add the salmon, shallots, crème fraiche and lemon juice. Stir slowly with the paddle attachment until evenly distributed. Add the chives and smoked salmon and stir to combine. Taste and adjust seasoning with salt.
Enjoy with a glass of Cakebread Cellars Chardonnay.
