1 tablespoon (15 ml) Pastis (or other anise liqueur)
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) chopped fresh chives
1/3 cup (75 ml) sour cream
4 oz (120 g) sliced smoked salmon, finely chopped
Salt and pepper
In a saucepan, place salmon and shallot. Drizzle with wine and pastis. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and poach for 8 to 10 minutes or until fish is cooked. Transfer fish and shallot to a bowl. Refrigerate for about 30 minutes or until salmon is completely chilled.
Break fish into pieces. Add remaining ingredients and mix thoroughly. Adjust seasoning. Serve with slices of toasted bread.