Poached Norwegian Salmon Salad

Procedure

• Poach the salmon gently in salted, simmering water until cooked, about 6-8 minutes. Cool immediately.
• Finely chop smoked salmon and anchovy.  
• Chop the shallots and capers.  
• Chop dill and tarragon. 
• Hard boil, peel and chop the eggs.  
• Zest the lemon. 
• In a small saucepan over medium heat, add the chopped shallots and vinegar. Cook until dry, stirring as you go, then reserve. 
• In a large mixing bowl, add the smoked salmon, anchovy (optional), shallots, capers, dill, tarragon and sour cream. 
• Stir in the lemon juice, lemon zest and Tabasco. 
• Fold in the chopped eggs. 
• Break the poached salmon apart between your fingers. Fold into the base mixture and season with salt to taste. 
• Serve chilled or reserve cold for up to 3 days.

Serving Suggestion:

• Serve as a sandwich on a sliced baguette.