3/4 lb (375 g) salmon fillet, skin removed

1 small shallot, finely chopped

3/4 cup (180 ml) white wine

1 tablespoon (15 ml) Pastis (or other anise liqueur)

1 tablespoon (15 ml) lemon juice

2 tablespoons (30 ml) chopped fresh chives

1/3 cup (75 ml) sour cream

4 oz (120 g) sliced smoked salmon, finely chopped

Salt and pepper

In a saucepan, place salmon and shallot. Drizzle with wine and pastis. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and poach for 8 to 10 minutes or until fish is cooked. Transfer fish and shallot to a bowl. Refrigerate for about 30 minutes or until salmon is completely chilled.

Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.

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