1 tablespoon\u00a0olive oil
\n6 ounces\/170 g salmon, cut into large cubes
\n1\/3 cup\/70 g\u00a0butter, softened
\n1\u00a0tablespoon\u00a0creme fraiche
\n1\u00a0tablespoon\u00a0chopped\u00a0shallot
\n1\u00a0tablespoon\u00a0chopped fresh tarragon
\nKosher salt and freshly ground black pepper
\n1\u00a0lemon, juiced<\/p>\n
Heat the oil in a saute pan and gently cook the\u00a0salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor<\/a>\u00a0or using two forks,shred\u00a0the salmon and mix with the butter. Add the creme fraiche, shallot and\u00a0tarragon Season the mixture with salt, pepper and\u00a0lemon juice Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tablespoon\u00a0olive oil 6 ounces\/170 g salmon, cut into large cubes 1\/3 cup\/70 g\u00a0butter, softened 1\u00a0tablespoon\u00a0creme fraiche 1\u00a0tablespoon\u00a0chopped\u00a0shallot 1\u00a0tablespoon\u00a0chopped fresh tarragon Kosher salt and freshly ground black pepper 1\u00a0lemon, juiced Heat the oil in a saute pan and gently cook … Continue reading