| 1 | Whisk together heavy cream and sour cream in small bowl. |
| 2 | Refrigerate. |
| 3 | Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. |
| 4 | Bring to boiling; continue to boil 10 minutes. |
| 5 | Lower to simmer. |
| 6 | Add salmon, skin side up. |
| 7 | Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. |
| 8 | Do not overcook. |
| 9 | Remove salmon from poaching liquid; remove and discard skin. |
| 10 | Cool completely. |
| 11 | Saute shallots in the 1 ?tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes. |
| 12 | Transfer to bowl of food processor. |
| 13 | Add salmon, smoked salmon and cream mixture to food processor. |
| 14 | Puree until smooth. |
| 15 | With processor running, add remaining ?cup butter, bit by bit, until smooth. |
| 16 | Add lemon juice, salt and pepper. |
| 17 | Fold in dill. |
| 18 | Spoon mixture into 4 cup souffle dish or decorative serving dish. |
| 19 | Smooth top with rubber spatula. |
| 20 | Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. |
| 21 | Pour clarified butter over top of pate to cover completely. |
| 22 | Refrigerate 4 hours to set pate. |
| 23 | Note: to clarify butter, melt 6 tablespoon butter in saucepan over medium heat. |
| 24 | Remove from heat; skim off foam from top. |
| 25 | With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. |
| 26 | Discard milky solids. use clear butter |
