Not a particular recipe, but I like to adapt to use what I have (which is never poached salmon in court boullion), prefer butter to the other dairy/fats, and proportion wise, a larger proportion of butter to fish than a few Tbs to 12 ounces.
For seasoning I like shallots sauteed in butter, but it’s more work, , pepper, cayenne, lemon juice, salt, and I like to finish with chive. But I’m still experimenting.
I think I especially like to include hot smoked salmon, but because I love that plain, and it keeps well, I’m not in a hurry to use it up in this preparation.
