This dish calls for two types of salmon. A portion of fresh raw salmon fillet and cold smoked salmon. Cold smoked salmon is cured for several hours or days in a mixture of salt and sometimes sugar. After ripening, the salmon is rinsed and smoked at low temperatures (usually between 70°F and 90°F) for several hours. Cold smoking imparts a smoky flavor to the fish rather than cooking it. The result is a silky, smooth texture with a delicate smoky flavor. The salmon remains translucent and has a very soft texture, similar to raw fish. “I was able to find chunks of delicious unsliced cold-smoked salmon at my local Whole Foods. However, if you’re in a pinch, you can get the same flavor with sliced cold-smoked salmon,” Murray says. says.
The remaining ingredients add flavor and richness to the dish. The butter and crème fraîche add richness and smooth texture, and the chives and shallots cooked in white wine add flavor. A few slices of crisp, golden crostini make the perfect vessel for eating this French delicacy.