If you love salmon as much as I do, you will love this recipe.
Serves 6 to 8 or one if you are like me!
12 Tablespoons butter, divided.
7 tablespoons minced shallot
Freshly ground black pepper
3 ounces prepared horseradish (about 5 tablespoons)
6 ounces (cold) smoked salmon or lox
6 ounces hot smoked salmon
Crackers, pickles, or crusty baguette, for serving
Step 1: Melt 6 tablespoons of the butter in a small frying pan over medium-low heat. Stir in the shallots, cover the pan, and cook, stirring occasionally, until completely cooked and tender, about 5 minutes. Season with salt and pepper. Cool completely, then stir in the horseradish.
Step 2: Meanwhile, finely chop the cold and hot smoked salmon and place in a medium bowl. Add the remaining 6 tablespoons butter and mix well to combine. Add the shallot-butter mixture, stir to combine, and taste and season with more salt and pepper as needed.
Step 3: Just before serving, stir in the chopped parsley.
Step 4: Serve at room temperature with crackers and pickles, or over a crusty baguette.