-
1
Bring the Court Bouillon to a boil in a skillet.
-
2
Add the salmon and lower the heat to simmer.
-
3
Place a sheet of buttered parchment paper or aluminum foil, buttered side down, over the salmon.
-
4
Poach until the fish is just opaque in the center, (about 8 minutes), or about 10 minutes per inch of thickness; DO NOT OVERCOOK.
-
5
Remove from the heat and cool salmon completely in the broth.
-
6
To make up a seasoning mixture, use a small spice or coffee mill to grind the sea salt, 1/2 teaspoon peppercorns and chili.
-
7
Drain the poached salmon, remove its skin, and cut it into 1/2-inch pieces.
-
8
Place the salmon pieces, butter, Armagnac and a pinch of the seasoning mixture into a processor and blend it all into a very smooth puree.
-
9
Add the shredded smoked salmon to the processor and process with rapid on and off pulses just until the mixture is blended.
-
10
There should be visible shreds of smoked salmon.
-
11
Transfer the mixture to a mixing bowl.
-
12
Gently fold salmon roe into the mixture until blended, taking care not to crush the eggs.
-
13
Adjust the seasoning.
-
14
Spoon mixture into a 4-cup souffle dish, straight-sided gratin dish, or casserole, lightly tapping mold on towel lined work surface to eliminate any air bubbles.
-
15
Cover the dish with a plastic wrap and chill.
