Fresh Salmon Pate

Directions

1. In a small saucepan, add the fresh salmon fillets and the wine. Bring the mixture to a boil over medium-high heat and then remove from the heat and drain.
2. In another small saucepan, heat the oil over medium-high heat and add the salmon, stirring frequently, for 5 minutes. Remove from heat and then pour in the brandy and sprinkle with some salt and pepper.
3. In a third saucepan, add the 3 tablespoons of butter and melt over medium heat. Drop in the smoked salmon and sauté for 4 minutes. Set aside and allow to cool.
4. In a food processor, process the smoked salmon with the additional 3 tablespoons of butter until smooth. Transfer into a serving bowl and add the fresh salmon and a pinch of salt and pepper, mixing to combine.
5. Cover the pate and refrigerate for at least 12 hours. Before serving, remove pate from refrigerator 20 minutes ahead.