Ingredients
Serves 6250gr fresh salmon
200gr smoked salmon
175gr soft butter
1 bunch tarragon
Salt and pepper
1 loaf of rye bread
Court Bouillon
4 cups cold water
1 cup white wine
3 fresh thyme sprigs
2 bay leaves
1½ teaspoons white peppercorns
1 teaspoon fine sea salt
Method
To make court bouillon, combine ingredients in a pot. Bring to the boil for 30 minutes then strain.
Poach fresh salmon in a simmering court bouillon until just flaky, reserve in the fridge.
Finely chop smoked salmon. Mix both salmon together.
Fold in the butter and chopped tarragon. Season with salt and pepper.
Pack in little ramekins and serve with toasted rye bread
Note: Make sure the salmon is cold before you put the butter in or it will split