Beluir Poached Salmon

{
  "diet": "X",
  "name": "Beluir Poached Salmon",
  "page": 100,
  "type": "Lost in Realmspace",
  "alias": [
    "Beluir Salmon Spread"
  ],
  "fluff": {
    "__prop": "recipeFluff",
    "images": [
      {
        "href": {
          "path": "recipes/HFFotM/089_NEWM_9781984861313_lay_art_r1.webp",
          "type": "internal"
        },
        "type": "image",
        "width": 1759,
        "credit": "Ray Kachatorian",
        "height": 1988
      }
    ],
    "entries": [
      "Known as the unofficial capital of the former halfling nation of Luiren, Beluir was well regarded for its friendly folk, its strategic port location, and, of course, its food. The city's proximity to forests, rich farmland, and the sea made it an obvious destination for chefs and diners from across the Realms. And few dishes stood out more than Beluir's famous poached salmon. Available at virtually any eating house in town, the most traditional preparation came from the Friendly Burrow tavern, which created a mouthwatering spread, comprising both fresh and smoked salmon, herbs, cream cheese, and a touch of cayenne, served atop a baguette with a sprinkle of capers. If you couldn't get into the Friendly Burrow (it was always packed), the Cold Duck Inn made a worthy representation, and they even had rooms for rent that could accommodate \"tall folk\" guests who needed a rest after all that dining. While Luiren is no more, this famous dish can still be found on board various halfling-crewed spelljammers who commandeered this dish as their own."
    ]
  },
  "makes": "about 2 cups",
  "__prop": "recipe",
  "serves": {
    "max": 6,
    "min": 4
  },
  "source": "HFFotM",
  "hasFluff": true,
  "noteCook": [
    "If you'd like to dampen the capers' saltiness, rinse them under cold running water and blot dry before serving.",
    "The salmon can be refrigerated in an airtight container for up to 2 days."
  ],
  "dishTypes": [
    "snack"
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} ounces salmon fillet, skin left on and any pinbones removed",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} ounces cream cheese, at room temperature",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons fresh lemon juice, plus more as needed",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon paprika",
      "amount1": 0.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} pinch cayenne pepper",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons minced shallots",
      "amount1": 6
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} ounces cold-smoked Nova Scotia-style salmon, finely chopped",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup minced fresh chives",
      "amount1": 0.25
    },
    "Crostini or thinly sliced baguette for serving",
    "Capers for serving (see Cook's Note)"
  ],
  "instructions": [
    "Fill a wide pot with about 3 inches of water, set a steamer basket into the pot (the water should not touch the steamer), cover, and bring to a boil over high heat. Add the salmon fillet, skin-side down, cover, and steam until just slightly translucent at the center, 6 to 9 minutes, depending on its thickness (the salmon will finish cooking as it cools). Transfer the salmon to a plate and set aside to cool to room temperature. When ready to handle, remove and discard the skin and break the flesh into large flakes.",
    "In a food processor, combine the cream cheese, lemon juice, paprika, cayenne, and ½ teaspoon salt and season with black pepper. Process until smooth, stopping to scrape down the sides of the work bowl, using a flexible spatula as necessary. Add about half the steamed salmon and process until well combined, again stopping to scrape down the sides of the work bowl as necessary. Scrape the mixture into a medium bowl, add the remaining steamed salmon, the shallots, smoked salmon, and chives. Using the spatula, fold the mixture until well combined. Adjust the seasoning with additional lemon juice, salt, and pepper, if necessary. Cover and refrigerate to let the flavors blend, about 30 minutes.",
    "When ready to serve, let rest at room temperature for a few minutes so it loses its chill, then pass crostini and capers alongside."
  ],
  "otherSources": [
    {
      "source": "HFDoMM"
    }
  ],
  "allergenGroups": [
    "fish",
    "gluten",
    "milk"
  ],
  "hasFluffImages": true,
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "8 ounces salmon fillet, skin left on and any pinbones removed",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "8 ounces cream cheese, at room temperature",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "1½ tablespoons fresh lemon juice, plus more as needed",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "½ teaspoon paprika",
      "amount1": 0.5
    },
    {
      "type": "ingredient",
      "entry": "1 pinch cayenne pepper",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "6 tablespoons minced shallots",
      "amount1": 6
    },
    {
      "type": "ingredient",
      "entry": "3 ounces cold-smoked Nova Scotia-style salmon, finely chopped",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "¼ cup minced fresh chives",
      "amount1": 0.25
    },
    "Crostini or thinly sliced baguette for serving",
    "Capers for serving (see Cook's Note)"
  ]
}