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" Cut salmon filet into 1-inch cubes. Add shallots, salt, and chili flake, and set aside. In a medium saucepan over medium heat, add 1 heaping tablespoon butter and wine, and let heat up until butter melts. Add lemon juice and salmon-shallot mix. Cook covered for about 5 minutes, so that the salmon steams and cooks most of the way through but is still a little pink in the center. In a medium bowl, tear up smoked salmon into shreds. Add tarragon, cooked salmon mixture, and a few grinds of black pepper. Combine all ingredients in a food processor and blend together. Alternatively, you can blend and shred the ingredients together using two forks. Serve with toasted baguette chips.See all recipes and cooking videos from Chef Donald Link. Find more recipes and food photos on Delish! Top Bacon Recipes Cool Wedding Cakes 36 Brunch Recipes    table.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} "^^<http://www.w3.org/2001/XMLSchema#string>
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