Set out the butter and smoked salmon to bring them to room temperature. 

Sprinkle fresh salmon with salt and wait 15 minutes. Then pat dry

Cut the smoked salmon into a 1/4" dice 

Place the salmon fillet in a glass baking dish and sprinkle each side with 1/2 tbs of Pernod, 1/2 tsp salt, and 1/4 tsp white pepper. Refrigerate, covered with plastic wrap, for 1 hour, turning after 30 minutes.

Melt 1 tbs butter in a small pan over medium heat. Add the shallots, season with 1/4 tsp salt, and sauté, stirring, until softened, about 2-3 minutes. Reserve all shallots except for about 1 Tbs

To the same pan now add the wine and arrange fresh salmon pieces in a single layer.

Cover with a tight-fitting lid and steam over low/medium heat, turning once, until the center of the salmon is just opaque. About three minutes.

Remove the salmon to a bowl. Reduce the pan juices to syrup and pour over fish, along with any shallots left in the pan. Flake the salmon with a fork, mixing well with cooked shallots.

In a small bowl, stir the remaining 6 tbs butter until smooth and creamy. Add creme fraiche and stir to combine. Set aside.

In a large bowl, combine, whisking constantly the reserved sauteed shallots, lemon juice, olive oil, egg yolk, and chives. When well mixed, aggressively mix in the cooked and smoked salmon. Season with salt and white pepper.

Fold in the butter mixture and combine well.

Transfer salmon mixture to ramekins, canning jars, or pots, leaving a half inch of space at the top of each. Refrigerate for 30 minutes.

Meanwhile, heat clarified butter over medium heat until liquid. Pour a half inch layer of butter over each pot of salmon and return to the refrigerator to solidify.

To serve, remove and discard the butter seal (reserve and remelt if you will only be using a portion of the jar). Serve at room temperature and spread on toasted crouton slice

Store them in these glass jar for up to a week in the fridge. 

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