Combine the vermouth or wine, bay leaf, sea salt and peppercorns in a nonreactive saucepan and bring to a simmer. Add the salmon cubes and cook 15 seconds exactly. Remove with a slotted spoon and drain well, then place in a mixing bowl.
Mash the salmon cubes with a wooden spoon until chunky-smooth. Add the smoked salmon, crème fraîche, 2 tablespoons chives and the lemon juice and mix well. Taste and add the hot sauce, salt and pepper. Add more lemon juice and/or crème fraîche if you like. Chill 1 hour to meld flavors. Makes about 3 cups.
Return to room temperature before serving. To serve, spread on ficelle slices and sprinkle with the remaining chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 116 (7%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 29.9mg||9 %|
|Sodium 4455.5mg||154 %|
|Potassium 1488.1mg||39 %|
|Total Carbohydrate 134.2g||39 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 124.8g|
|Protein 8.2g||12 %|
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Calories per serving: 1642
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