Poach 1g salmon fillet in 1000g water until just cooked, then flake.
In a bowl, combine flaked salmon, 227g chopped smoked salmon, 3g black pepper, 96g butter, 5g tarragon, 67g green onions, 17g Dijon mustard, 16g lemon juice, 92g mayonnaise, 30g parsley, and 10g salt.
Mix the ingredients thoroughly until well combined.
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