Double Salmon Spread

I have been so sick this past week and I've cooked once.  I have zero taste or smell at the moment so it's a risky little game.  I whipped up some pasta not knowing if it needed seasoning or not.  I fed it to my family and thry gobbled it up. Phew!  To be honest, they could have been being polite.  Whatever, I'll take it.
Good thing I had this wicked awesome spread on file that I made a couple weekends ago for some wicked awesome gals.  It combines freshly poached salmon and smoked salmon which creates a wonderful flavour and texture.  I kept it light by not using cream cheese but a little mayo and a little sour cream.  It's silky, fresh and really good with bubbly.  Just sayin'.  There was a lot of bubbly flowing....nothing new....it's kinda what we do.  No shame in that.
I'm not going to tell you how to poach your salmon but I will briefly tell you what I did. *I brought about 3 inches  water to a simmer in a saucepan.  Added half a lemon, a pinch of salt, a couple of peppercorns and a handful of parsley.  Let the flavours mingle then popped the salmon in and poached at a simmer for about 8 minutes or until it was just cooked through.  Stick it in the fridge to cool. You can add whatever flavourings you want...fresh herbs, white wine....do what you need to do.  Just do it.

Crack the bubbly!

...just another angle of deliciousness.

Double Salmon Spread

150 grams Smoked Salmon
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup good mayonnaise
1/4 cup sour cream (don't use fat free!)
1/2 tsp salt
freshly ground pepper
5 oz salmon fillet, poached and cooled off *

Put all of the ingredients, except the poached salmon, in a food processor and whirl until just blended, not pureed and place in a mixing bowl.  Flake the poached salmon and gently stir it into the spread.  Voila!