Serves: Makes around 1 1/2 cups or around 8 servings
1 celery stalk, sliced thin
1 onion, sliced thin
1 leek, sliced thin
1 tsp whole peppercorns
1 bay leaf
1 cup white wine
1 lemon, halved
6 oz salmon filet
2 oz crème fraîche (or can substitute sour cream or a cream and sour cream combo)
2 tbsp minced chives
3 tbsp lemon extra virgin olive oil
salt and freshly ground black pepper
Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes.
Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
In a food processor or by hand, whip with salmon with the crème fraîche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you’re ready to serve.
Note: To increase the amountyou can double the salmon. Double the sour cream and chives but add oil only until you have a good consistency.
Adapted from Epicurious May 2003