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At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

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