8 ounces skinless salmon fillet
1 medium lemon
8 ounces smoked salmon, finely chopped
1/2 cup margarine or butter (1 stick), softened
1 teaspoon Dijon mustard
1 teaspoon drained capers, chopped
1/8 teaspoon coarsely ground black pepper
2 tablespoons plus 1 teaspoon chopped fresh chives
Total Time: 38 to 40 minutes plus chilling
1.Poach salmon: In 10-inch skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat. Add salmon fillet; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until salmon flakes easily when tested with fork. With slotted pancake turner, carefully remove salmon from water; drain salmon (still held on pancake turner) on paper towels. Transfer salmon to medium bowl; cool slightly.
2.Meanwhile, grate 1 teaspoon peel and squeeze 2 tablespoons juice from lemon.
3.With wooden spoon, stir and mash poached salmon almost to a smooth paste. Add smoked salmon, margarine or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly.
4.Spoon salmon mixture into a crock or serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French bread.