Potted Smoked Salmon
|Fresh salmon||1 1⁄2 Pound|
|Dry white wine||2 Tablespoon|
|Minced shallots||2 Tablespoon|
|White pepper||To Taste|
|Ground cloves||1⁄8 Teaspoon|
|Unsalted butter||3⁄4 Cup (12 tbs), softened|
|Smoked salmon||1⁄2 Pound, cut into 1 inch pieces|
|White pepper/ salt||To Taste|
|Clarified butter||1⁄3 Cup (5.33 tbs), made by melting 1/2 cup butter, skimming off the top, and straining through a double thickness of cheesecloth|
Arrange the salmon in a buttered baking pan just large enough to hold it, sprinkle with wine and shallots andseason with bay leaf, salt, pepper, cloves, and mace.
Cut 1/4 cup of the butter into pats and arrange over salmon.
Bake, covered, in a 350° F oven for 45 to 50 minutes, or until the fish flakes easily.
Let cool to room temperature.
Skin, bone, and flake the salmon, and strain the cooking liquid into a blender or food processor.
Add the salmon, blend until smooth, and with the motor running add the remaining butter, 1 tablespoon at a time, until the mixture is smooth.
Transfer to a bowl.
Add, the smoked salmon to blender and puree.
Beat the smoked salmon into the fresh salmon mixture, season with salt and white pepper to taste, and transfer to a terrine or crock.
Cover with clarified butter and plastic wrap and chill overnight.
The salmon will keep, covered and chilled with the seal unbroken, for up to one week.
Suggest serving the salmon at room temperature with whole wheat crackers or thin dark bread.