.
Ingredients:
1 teaspoon Dijon mustard
French Bread
2 tablespoons plus 1 teaspoon
chopped fresh chives
1/8 teaspoon coarsely ground
black pepper
1 teaspoon drained capers,
chopped
1/2 cup margarine or butter
(1 stick), softened
1 medium lemon
salt
8 ounces skinless salmon
fillet
8 ounces smoked salmon,
finely chopped
Instructions:
Poach salmon: In 10 inch
skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat.
Add salmon fillet; heat to boiling. Reduce heat to low; cover and simmer
8 to 10 minutes until salmon flakes easily when tested with fork. With
slotted pancake turner, carefully remove salmon from water; drain salmon
(still held on pancake turner) on paper towels. Transfer salmon to medium
bowl; cool slightly.
Meanwhile, grate 1 teaspoon
peel and squeeze 2 tablespoons juice from lemon.
With wooden spoon, stir and
mash poached salmon almost to a smoother paste. Add smoked salmon, margarine
or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and
2 tablespoons chopped chives; blend thoroughly.
Spoon salmon mixture into
a crock or serving bowl. Cover and refrigerate at least 2 hours. Let stand
at room temperature 30 minutes before serving or until soft enough to spread.
Sprinkle with remaining chopped chives and serve with sliced French bread.
Nutrition Facts:
Amount Per Tablespoon Serving:
Calories 35
Fat 3 g, Cholesterol 5 mg,
Sodium 90 mg,
Quantity:
Makes Tablespoon Servings
Courtesy of Good Housekeeping
