Salmon Paté with a Dill Cream Sauce

Wash the salmon under cold water, and season with salt. Put the fish in a cooking dish, crush a few black peppercorns and add along with a few stalks of dill, and two or three glasses of white wine.

Raise to simmering on top of the stove and poach the fish for about five minutes turning once  Picture  . Take the fish out using a slotted spoon but keep the cooking liquid.

Remove all the skin and bones from the salmon. Add the smoked salmon scraps and mix at a low speed in a food processor (rather than a blender)  Picture  .

Meanwhile peel and finely chop the shallots. Put in a saucepan with a tablespoonful of butter and soften without browning for five or ten minutes or so over a low light stirring from time to time.

Add three or four tablespoons of the salmon cooking liquid to the shallots and reduce to about a tablespoonful of liquid over a medium/high light.

Meanwhile finely chop some more Dill and add along with the cream to the shallot mixture. Warm up and season to taste with salt and fresh lime juice  Picture  .

Spoon out the salmon on serving dishes, pour over a little dill Sauce and garnish with some slices of Lime and some Dill leaves  Zoom  .