3 anchovy fillets

2 tbsp drained capers

1 tbsp fresh lemon juice

1 tbsp Cognac

1 tbsp chopped fresh parsley

½ tsp ground black pepper

½ cup echire butter, room temperature

6 six ounce salmon fillets

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9 inch long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften lightly before using. Position oven rack about 6 inches below broiler; pre-heat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into ½ inch thick slices. Top each salmon fillet with 2 slices butter (reserve any other butter for another use). Serve salmon fillets hot.

Makes 6 servings