Wash the salmon and dab dry. Remove any bones with a pair of fishbone pliers. Bring white wine and 100 ml water to the boil in a pot. Add salmon and cook for 6-8 minutes while turning. Take the fish out of the stock and let it cool down
Wash the lemon and grate dry. Grate the peel thinly. Halve the lemon and squeeze the juice. Peel, wash and grate carrots. Heat oil in a pan and fry carrots for 2-3 minutes. Add 2 tablespoons lemon juice, season with salt and pepper. Take out and let cool down
Wash the chives, shake dry and cut into small rolls. Whip butter until light and creamy. Stir in cream. Chop the salmon. Fold carrot, salmon and 3/4 of the chives into the butter and season with lemon juice, salt, paprika and pepper. Sprinkle with the remaining chives and serve with toasted bread
Waiting time approx. 20 minutes