- 6 slices pumpernickel bread (6 oz)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 (1-lb) piece fresh salmon fillet, skinned
- 1 (1/2-lb) piece smoked salmon, skinned
- 3 tablespoons unsalted butter, melted
- 2 tablespoons minced shallot
- 1 1/2 tablespoons fresh lemon juice
- 3/4 cup heavy cream
- 1 English cucumber, halved lengthwise, seeded, and cut into 1/8-inch dice
- 4 teaspoons chopped fresh dill
- Preheat oven to 350°F.
- Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
- Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
- Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
- Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
- Cut into 36 squares and serve cold or at room temperature.