Heat the oil in a saute pan and gently cook the salmon
, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor
or using two forks, shred
the salmon and mix with the butter
. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice
. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable.