4 oz fresh salmon fillet, boned, skinned
4 oz smoked salmon
1 tbsp lemon juice
1/3 cup plain yogurt or havy cream
2 tbsp butter
1/4 cup finely chopped shallots
1 tbsp cognac or brandy
Heat butter in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes.
Sea salt and freshly ground black pepper to taste
Steam fresh salmon, approximately 8 minutes. Place on paper towel. Set aside. Cool.
Coarsely chop smoked salmon. Place in mixing bowl. Combine with lemon juice, yogurt or cream, shallots, cognac or brandy, salt and pepper. Flake steamed salmon. Fold into smoked salmon mixture. Divide into ramekins. Chill two hours.