This creamy spread is a cinch to make, although you'll need to leave enough time to let the flavors blend in the refrigerator.
 
1 tablespoon olive oil
1 medium shallot, chopped (about 3 tablespoons)
8 oz. hot-smoked smoked salmon, skin removed, broken into pieces
1/2 cup white wine
1/3 cup water
1 tablespoon tomato paste
3/4 teaspoon dried thyme, divided
Dash freshly ground pepper
4 oz. salmon, cut into 1-inch pieces
1 tablespoon capers, rinsed
1 teaspoon lemon juice
1/3 cup crème fraîche
 
1. Heat oil in medium saucepan over medium heat until hot. Add shallot; cook 2 to 3 minutes or until softened. Add hot-smoked salmon, wine, water, tomato paste, 1/2 teaspoon of the thyme and pepper. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Add 4 oz. salmon; cook 3 to 5 minutes or until cooked through. Remove pan from heat; cool slightly.

2. Place salmon, cooking liquid, capers, lemon juice and remaining 1/4 teaspoon thyme in food processor; pulse until finely chopped. Add crème fraîche; pulse until combined. Place in decorative crock; refrigerate several hours or overnight to allow flavors to develop. Serve with crackers.
 
 About 1 1/2 cups
 
 From the 2004 CCA cooking classes.