Baguette slices or crostini (see Note; or endive leaves)
Instructions
Place the salmon in a pot, add cold water to cover, plus the shallots or onions, 1 teaspoon of salt, cover the pot, and bring to a boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 5 minutes. Remove from the liquid and cool completely. Remove the skin if necessary, and use your fingers to flake it into small chunks.
Place the mayonnaise, scallions, lemon juice, and lemon zest in a medium bowl. Stir to combine everything well, until fairly smooth. Season with salt and pepper. Add the flaked cooked salmon and the diced smoked salmon to the bowl, and gently fold everything together until well combined. Cover and refrigerate for at least 1 hour and up to one day to chill.
Serve the spread in a small bowl, surrounded by crostini and/or endive leaves.