1 pound smoked salmon
2 cups creme fraiche
1/2 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 tablespoons fresh lemon juice
1/2 cup minced fresh chives
Toasted thin baguette slices or crackers for serving
2 ounces caviar of choice
Separate the salmon into chunks and set aside. In a saucepan combine creme fraiche, wine, vinegar, shallots, mustard, salt, and pepper and stir to mix. Bring to a simmer and cook, stirring, until the mixture is reduced by half, approximately 6-7 minutes. Add the salmon, reduce heat to low, and cook until the fish easily flakes with a fork, about 5 minutes longer. Add the lemon juice and remove from heat. Using 2 forks, pull the fish into fine bits, then stir to mix until a thick past forms. Stir in the chives. Pack snugly into a shallow ramekin, cover and refrigerate until firm, at least 6 hours. to assemble, spoon a tablespoon of the chilled spread on a baguette slice and top with caviar. Serve.
Note: True caviar, such as beluga or osetra, is very expensive. But other, less costly fish roe, such as salmon or whitefish, can be used.
