Salmon with Smoked Salmon Butter

1 oz smoked salmon (preferably sockeye)

6 TBS unsalted butter at room temperature

1 tsp lemon zest

1 TBS minced fresh dill

4 salmon fillets

1. Mince smoked salmon
2. In small bowl use fork to mash salmon together with butter, lemon zest, and dill
3. Scoop out butter and form into cylinder about 2″ diam
4. Wrap butter log in plastic and refrigerate until firm
5. Cook salmon fillets
6. Slice into 4 patties and place patty on top of cooked salmon

Note: Salmon butter may be made ahead of time and frozen. Thaw before using.

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