Ingredients

1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
Dash extra-virgin olive oil
Dash Worcestershire sauce
Dash hot pepper sauce (recommended: Tabasco)
1 1/2 teaspoons capers, chopped
1 1/2 teaspoons caper juice (liquid from a jar of capers)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh chives, minced

8 ounces salmon fillet, skinless, about 3/4 inch thick
1 teaspoon finely ground sea salt
1/2 teaspoon freshly ground black pepper
1 cup cold water
1 tablespoon fresh lemon juice
4 ounces smoked salmon, cut into strips about 1-inch long and 1/4-inch wide
Lemon zest, julienned, for garnish

Directions

In a bowl, whisk the
mayonnaise, lemon juice, Dijon mustard, olive oil, Worcestershire, hot pepper sauce,
capers, caper juice, salt, and black pepper. Whisk in 2 tablespoons chives and taste for
seasoning. Cover and refrigerate until needed. Will keep for 2 to 3 days refrigerated.
Makes about 1 cup.

Preheat an 8-inch skillet over high heat. Add the water and lemon juice, the liquid
should be about 3/4 inches deep. Generously season the salmon fillet on both sides with
salt and pepper. Put the salmon in skillet, and bring the water to a simmer (about 180

degrees). Reduce the heat to very low, tightly cover the pan, and poach the salmon until
medium rare, 5 to 6 minutes. Remove the salmon to a plate and place it in the refrigerator
to cool.

Remove any pin bones from the salmon and break the fish up into the mayonnaise. Add the
smoked salmon and fold together. Garnish with lemon zest and remaining tablespoon of
chives. Store tightly covered in the refrigerator. Serve cool but not cold.

Cooking Notes: For the most luscious texture, poach the salmon on your stovetop's lowest
possible setting, with the water just gently steaming the fish.

Wine Notes: Chardonnay is wonderful with this dish, but please ask your wine merchant for
one with little or no oak, so it does not clash with the woody flavor of the smoked
salmon.