Recipe by Helen Rennie: https://www.youtube.com/watch?v=GuUVu36CMtE

• 1 lb salmon fillet, cooked

• zest of 1 lemon
• 2 tsp lemon juice
• 1 medium shallot (or 2 scallions), minced
• 1 Tbsp capers, rinsed, dried, and minced (optional)
• 2 Tbsp herbs (any mix of tarragon, parsley, dill, chives), minced
• 113g (4 oz) cold smoked salmon, minced
• 30g (2 Tbsp) unsalted butter, softened and cut into 4 pieces
• 65g (4-5 Tbsp) mayo
• 35g (2 Tbsp) creme fraiche or sour cream
• 15g (1 Tbsp) Dijon mustard
• salt and pepper to taste

In a medium bowl, combine everything except the cooked salmon and mix until homogeneous. Add the cooked salmon, discarding any skin and brown flesh, and mix thoroughly. Refrigerate for at least 4 hours.