Preparation

• Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
  Add to the fresh salmon paste together with shallots, soft butter, parsley, lemon juice, Dijon mustard, capers, cognac, lemon peel, and ground white pepper. Mix thoroughly.
  Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
  PRESENTATION
  Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.