<http://schema.org/recipeInstructions>
" In 10-inch skillet, heat 4 cups water and 1 teaspoon salt to boiling over high heat. Add salmon fillet; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until salmon flakes easily when tested with fork. With slotted pancake turner, carefully remove salmon from water; drain salmon (still held on pancake turner) on paper towels. Transfer salmon to medium bowl; cool slightly. Meanwhile, grate 1 teaspoon peel and squeeze 2 tablespoons juice from lemon. With wooden spoon, stir and mash poached salmon almost to a smooth paste. Add smoked salmon, margarine or butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; blend thoroughly. Spoon salmon mixture into a crock or serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French bread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4353/alaskan-salmon-spread-451/>