Double Salmon Dip - Smoked and Poached - Season's Eatings

 Merry Christmas, Happy Belated Winter Solstice and Early Welcome to 2011!

This dish was a gift - literally - from Stacy of Stacy & Brian's Adventures in Life. Both Stacy and I participated in a fun blog event called Season's Eatings, created and organized by Katie of Thyme for Cooking. We each signed up to send a regional ingredient from where we live to some other blogger. I sent dried chipotle peppers to Christina of Mele Cotte in Georgia and I received smoked salmon from Stacy in Oregon. Such fun!

I decided to make this dip since it had been languishing in my "to do" file for some time and figured it would be great for the Christmas Eve Smorgasbord that is my family tradition. It was quite a hit, thanks Stacy! 
Smoked and Poached Salmon Spread
From Simply Recipes

8 ounces skinless salmon fillet
8 ounces smoked salmon, finely chopped
1 teaspoon of grated lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
3 tablespoons heavy cream
1 teaspoon dried dill weed
coarsely ground black pepper to taste
1 teaspoon drained capers, chopped
1/2 cup butter (1 stick), softened

Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly. With a wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon zest, lemon juice, dill, heavy cream and 2 tablespoons chopped chives; mix thoroughly. Spoon salmon mixture into a 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. Makes about 3 cups.

Hugs!

Recipes currently inspiring me:

Roasted Pepitas and Cauliflower at Talk of Tomatoes
Brussels Sprouts with Chestnuts, Pancetta and Parsley at Eats Well With Others
Sweet and Sour Onions at Simply Recipes