6 ounces fresh salmon filet 1/8 cup water 1/8 cup dry white wine 1 bay leaf 3/4 stick softened butter 6 ounces smoked salmon Salt and fresh ground pepper Dill sprigs for garnish Toast or crackers
Remove bones and skin from fresh salmon and cut into 2 pieces.
In a small saucepan over high heat, combine water, wine and bay leaf; bring to a boil. Reduce heat to medium and add fresh salmon and cook uncovered for 10 minutes, until salmon is barely cooked through and most of the water has evaporated. Remove from heat and discard bay leaf.
In a food processor combine cooked salmon, butter and any remaining liquid. Mix until butter is incorporated.
Remove skin from smoked salmon, break into pieces and add to cooked salmon mixture. Mix until smoked salmon is incorporated.
Place salmon mixture on a piece of plastic wrap and shape into a 10" log. Refrigerate several hours or overnight.
To serve, peel away plastic wrap and cut into slices. Season with salt and pepper, garnish with dill sprig and serve with gf crackers or toast.
Serve with gf crackers, or gf toasted french bread slices.