Smoked and Fresh Salmon Pate

• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1/2 cup water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 10-ounce piece piece fresh salmon
• 1/2 pound sliced or small pieces of smoked salmon or lox
• 1 cup unsalted butter, cut in pieces
• Freshly ground pepper
• Dash freshly grated nutmeg, optional

Bring to simmer over medium heat. Add fresh salmon.

Poach, covered, about 5 minutes or until just tender when pierced with knife.

Cool in poaching liquid until lukewarm.

Remove fish, reserving liquid.

Discard skin and bones.

Grind fresh and smoked salmon in food processor.

Add butter and process until well blended.

Add dash pepper and nutmeg and 2 tablespoons poaching liquid, blending briefly.

Taste and adjust seasonings.

Spoon into small serving dishes or ramekins and chill thoroughly.

Serve cold, with fresh French or sourdough bread or with toast if desired.

Makes 8 to 10 servings.

Variation: Substitute 1/4 cup mild olive oil for 1/4 cup of the butter.