Steps
- Bring 950ml of low-sodium vegetable stock, 1 bay leaf, and 3 whole cloves to a boil. Lower the heat and poach 400g of boneless skinless salmon fillets gently for 10 minutes, until cooked through.
- Lift the salmon out to drain and cool. Flake into a bowl, checking for bones.
- Mix in 100g of crème fraîche, 125g of Greek yogurt, the juice of ½ lemon, ¼ teaspoon of lemon zest, and ¼ cup of chopped dill.
- Fold in 200g of finely diced smoked salmon, 1 teaspoon of pink peppercorns, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Taste and adjust the seasoning.
- Cover and refrigerate for at least 4 hours. Garnish with a little dill and a few pink peppercorns before serving.