Difficulty:[usr 2]
Take the butter out of the fridge to come to room temperature. Using a fork, reduce it into an ointment. Cut the fresh salmon into cubes. Gently heat 2 tablespoons of olive oil in a sauté pan, sauté the fish cubes in it for just 1 minute, then pour in the dry white wine. Cook gently for 4 minutes. Cut the smoked salmon into small pieces and just heat it in 20 g of butter in a small saucepan.
Mix the two salmon in a salad bowl. Mash them with a fork or grind them in a blender. Gradually add the softened butter. Season with salt and pepper.
Pour into a terrine, film and put in the cold.
Serve with a spoon on toast accompanied by a slice of fennel in olive oil.
Chef Hubert's culinary ideas
