INGREDIENTS

INSTRUCTIONS

Whish together heavy cream and sour cream in small bowl. Refrigerate.
Combine cold water, carrot, onion, bay leaf, lemon slices and chili
pepper in skillet large enough to hold the salmon fillets in one
layer. Bring to boiling; continue to boil 10 minutes. Lower to  simmer.
Add salmon, skin side up. Simmer very gently over medium low  heat
until salmon is just cooked, about 10 minutes. Do not overcook.  Remove
salmon from poaching liquid; remove and discard skin. Cool  completely.
Saute shallots in the 1 1/2 tablespoon butter in small  skillet over
medium heat, stirring, until golden, about 5 minutes.  Transfer to bowl
of food processor. Add salmon, smoked salmon and  cream mixture to food
processor. Puree until smooth. With processor  running, add remaining
1/2 cup butter, bit by bit, until smooth. Add  lemon juice, salt and
pepper. Fold in dill. Spoon mixture into 4 cup  souffle dish or
decorative serving dish. Smooth top with rubber  spatula. Garnish with
a few fresh dill sprigs, and a whole bay leaf  and small sweet red
pepper strips, if you wish. Pour clarified butter  over top of pate to
cover completely. Refrigerate 4 hours to set  pate. NOTE: To clarify
butter, melt 6 tablespoon butter in saucepan  over medium heat. Remove
from heat; skim off foam from top. With  small ladle, spoon clear
liquid butter into a dish, leaving milky  solids behind. Discard milky
solids. Use clear butter.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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