2 lbs very fresh salmon . Skin and carefully take out all bones
1/2 medium large onion, minced
2 garlic cloves , minced
1/2 tbs dijon mustard
1 tbs cognac
1 tsp dill, finely minced
1 tbs parsley , finely chopped
1 tbs lemon juice
salt & freshly ground pepper
Crouton slices or potato crisp
Creme fraiche
Chives, finely chopped
Japanese Ikura (cured salmon roe)
Chop the salmon quite coarse using a large chef's knife
Mix in the minced onion and garlic well and continue to do so with the large chef's knife
Mix in mustard, cognac, dill and parsley
Add lemon juice and salt and pepper
Pile in a mound or use a mold , topo with a dollop of creme fraiche infused with lemon and chives and sprinkle Ikura over it all .Chill for 1 hour before serving
