Greg Dupree
Prep Time
25 Mins
Total Time
30 Mins
Yield
Serves 8

How to Make It

Step 1

Beat 1 1/2 cups of the butter in the bowl of a stand mixer on high speed until soft. Add sour cream, lemon zest, and lemon juice, and beat until incorporated. Set aside.

Step 2

Cut salmon into small pieces, and set aside.

Step 3

Melt remaining 2 tablespoons butter in a skillet over medium. Add shallots, and cook, stirring often, until fragrant, about 3 minutes. Stir in pastis, and cook until slightly reduced, about 2 minutes. Remove from heat, and let cool 10 minutes; stir into butter mixture.

Step 4

Add salmon, and beat on high speed 1 minute. Gently stir in chives, and chill until ready to serve. Serve with Pickled Shallots and Seasoned Saltine Crackers.

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