This comes from Kay Hartman

Smoked and Fresh Salmon Pate

Combine wine, water, bay leaf and thyme in saute pan.

Bring to simmer over medium heat. Add fresh salmon.

Poach, covered, about 5 minutes or until just tender when pierced with knife.

Cool in poaching liquid until lukewarm.

Remove fish, reserving liquid.

Discard skin and bones.

Grind fresh and smoked salmon in food processor.

Add butter and process until well blended.

Add dash pepper and nutmeg and 2 tablespoons poaching liquid, blending briefly.

Taste and adjust seasonings.

Spoon into small serving dishes or ramekins and chill thoroughly.

Serve cold, with fresh French or sourdough bread or with toast if desired.

Makes 8 to 10 servings.

Variation: Substitute 1/4 cup mild olive oil for 1/4 cup of the butter.