Serves 8 as a first course, or 16 as an hors d'oeuvre
1 cup dry white wine
2 oranges zested and juiced
3 Tbsp maple syrup or honey
1 Lb salmon fillet with or without skin
4 oz smoked salmon, finely chopped
1 shallot, minced
1 Tbsp capers, drained and chopped
2 Tbsp chopped dill and/or parsley
4 Tbsp unsalted butter, softened
2 Tbsp mayo
1 Tbsp Dijon mustard
2 tsp lemon juice
Salt and pepper
- Remove butter from the fridge to make sure it softens by the time salmon is ready.
- Bring wine, orange juice (reserve orange zest for later), and maple syrup, to a boil in a medium skillet that is just large enough to hold your salmon fillet.
- Season salmon with salt and pepper on both sides and add to the skillet skin side down.
As soon as the liquid returns to a simmer, reduce heat to low, cover the skillet and poach salmon at a bare simmer for 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part with a fork and peek inside. Salmon is done when the flakes separate, but are still translucent in the center.
- Remove salmon to a plate and cool completely. Peel off the skin (it should come off very easily after salmon is cooked).
- Flake poached salmon and mix it with reserved orange zest and all the other ingredients. Season with black pepper to taste and refrigerate at least 1 hour or up to 1 day. Let soften 10 minutes before serving. Serve on slices of baguette or crackers.