This crowd-pleasing savory spread features salmon two ways: smoked and poached in white wine with peppercorn and shallots. Serve it for your next gathering with pumpernickel toasts and rounds of bubbly.
2 c. dry white wine
1 shallot, finely chopped
4 black peppercorns
1 lb boneless, skinless sockeye salmon fillet, cut into 1 1/2-inch pieces
1/3 c. crème fraiche
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tsp. grated lemon zest plus 2 Tbsp fresh juice
8 oz. smoked salmon, chopped
3 tbsp. chopped chives
Crackers and pumpernickel toasts
In shallow pan, combine wine, shallot and peppercorns; simmer until shallots are tender, 5 to 6 min. Add salmon fillet and gently simmer until nearly opaque throughout, about 3 min. Immediately transfer to paper towel–lined plate (it will keep cooking).
Strain liquid, reserve shallots and discard peppercorns. Refrigerate poached salmon and shallots until cool.
Meanwhile, in medium bowl, whisk together crème fraiche, mayonnaise, mustard, lemon zest and juice and 1/2 tsp salt. Gently fold in poached salmon and shallots, smoked salmon then chives. Serve with crackers and pumpernickel.