Instructions:
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.

Meanwhile, grate 1 teaspoon peel and squeeze 2 tablespoons juice from lemon.

With wooden spoon, stir and mash poached salmon almost to a smoother paste. Add smoked salmon, margarine or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly.

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.

Nutrition Facts:
Amount Per Tablespoon Serving: Calories 35
Fat 3 g, Cholesterol 5 mg,
Sodium 90 mg, 

Quantity: 
Makes Tablespoon  Servings