Cool the poached salmon to room temperature and put in a large bowl with most of the shallots. Add the remaining dip ingredients. Mix to incorporate, breaking up the salmon. Cover with plastic wrap and refrigerate several hours before serving.
Serve on brown crusty bread or pita chips.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Judy Zander