Yield: 1 servings
|¼ cup||Heavy cream|
|¼ cup||Dairy sour cream|
|3 cups||Cold water|
|1 \N||Peeled and sliced thin|
|1 \N||Thin sliced small onion|
|1 \N||Bay leaf|
|3 \N||Thin lemon slices|
|1 \N||Fresh red chili pepper|
|1 pounds||Fresh salmon fillets w/skin|
|4 \N||Shallots fine chopped|
|1½ tablespoon||+ 1/2 cup (1 stick)|
|\N \N||Unsalted butter at room|
|8 ounces||Smoked salmon diced|
|2 tablespoons||Lemon juice|
|¼ teaspoon||White pepper|
|1 tablespoon||Fine chopped fresh dill|
|\N \N||Plus a few sprigs for|
|6 tablespoons||Clarified butter|
Whish together heavy cream and sour cream in small bowl. Refrigerate.
Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.
Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1½ tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining ½ cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat. Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.