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1
Whish together heavy cream and sour cream in small bowl.
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2
Refrigerate.
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3
Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer.
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4
Bring to boiling; continue to boil 10 minutes.
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5
Lower to simmer.
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6
Add salmon, skin side up.
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7
Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes.
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8
Do not overcook.
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9
Remove salmon from poaching liquid; remove and discard skin.
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10
Cool completely.
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11
Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
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12
Transfer to bowl of food processor.
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13
Add salmon, smoked salmon and cream mixture to food processor.
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14
Puree until smooth.
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15
With processor running, add remaining 1/2 cup butter, bit by bit, until smooth.
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16
Add lemon juice, salt and pepper.
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17
Fold in dill.
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18
Spoon mixture into 4 cup souffle dish or decorative serving dish.
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19
Smooth top with rubber spatula.
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20
Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
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21
Pour clarified butter over top of pate to cover completely.
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22
Refrigerate 4 hours to set pate.
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23
NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
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24
Remove from heat; skim off foam from top.
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25
With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind.
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26
Discard milky solids.
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27
Use clear butter.
