2 cups dry vermouth 1 bay leaf 1 teaspoon coarse sea salt 4 white peppercorns 8 ounces fresh wild salmon, skinned and boned, cut into 1-inch cubes 8 ounces wild smoked salmon, minced 3 tablespoons creme fraiche (or more to taste) 4 tablespoons chopped chives, divided 4 tablespoons lemon juice (or more to taste) Hot sauce to taste Salt and white pepper to taste 2 ficelles, thinly sliced

Step 1 Combine the vermouth, bay leaf, sea salt and peppercorns in a nonreactive saucepan and bring to a simmer. Add the salmon cubes and cook 15 seconds exactly. Remove with a slotted spoon and drain well, then place in a mixing bowl.

Step 2 Mash the salmon cubes with a wooden spoon until chunky-smooth. Add the smoked salmon, creme fraiche, 2 tablespoons chives and the lemon juice and mix well. Taste and add the hot sauce, salt and pepper. Add more lemon juice and/or creme fraiche if you like. Chill 1 hour to meld flavors. Makes about 3 cups.

Step 3Return to room temperature before serving. To serve, spread on ficelle slices and sprinkle with the remaining chives.

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