Beurre de saumon

Name: Beurre de saumon (Molded pâté of fresh and smoked salmon)
Yield: For 12
Cuisine: French
Ingredients: 3 tablespoons vodka; 1 pound (450 g) fresh or frozen boneless salmon (1½ pounds [675 g] with the bones and skin), cut into 3 or 4 pieces; 1 pound (450 g) fresh or frozen boneless salmon (1½ pounds [675 g] with the bones and skin), cut into 3 or 4 pieces; 2 teaspoons chopped fresh dill or ¼ teaspoon dried (optional); 2 teaspoons chopped fresh dill or ¼ teaspoon dried (optional); ½ pound (225 g) good-quality smoked salmon–in 1 thick slice, if possible; 20 tablespoons (2½ sticks; 285 g) unsalted butter; 2 to 3 tablespoons olive oil; 1 clove garlic, peeled and minced; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 cup (¼ L) dry white wine; Freshly ground pepper; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Molded pâté of fresh and smoked salmon

Preparation info

For
12

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 cup (¼ L) dry white wine
1 tablespoon chopped fresh tarragon

Europe
France
Fish course
Supper
Pescatarian
Gluten-free
Mediterranean

Method

In the saucepan, bring the wine, tarragon, some pepper, and the optional dill to a simmer. After the alcohol has evaporated for a minute or two, poach the fresh or thawed salmon: depending on the thickness of the pieces, it will probably take about 1 minute. The fish should remain rosy and a little creamy in the middle; when it is done, remove it to a rack or plate to cool. Rapidly reduce the p