If you love salmon as much as I do, you will love this recipe.

Ingredients

Serves 6 to 8 or one if you are like me!

12 Tablespoons butter, divided.

7 tablespoons minced shallot

Kosher salt

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

Directions

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.