SALMON RILLETTES

(Pictured) Serves 4-6.

You will need: 10g (ºoz) butter 175g (6oz) smoked salmon, cut into chunks 1cm-2cms (½in to 1in) in size 175g (6oz) fresh salmon, cut into chunks 1cm-2cms (½in to 1in) in size 1 tablespoon water 175g (6oz) softened butter 1-2 teaspoons chopped fresh marjoram or fennel or dill Sea salt and freshly ground black pepper A squeeze of lemon juice A pinch of grated nutmeg Put the 10g (ºoz) butter in a saucepan on a low heat and allow it to melt. Add the smoked salmon chunks and the fresh salmon chunks and the water. Cover the saucepan and cook the fish for 3-4 minutes, tossing regularly, until it looks opaque and light pink. Take the saucepan off the heat and allow the contents to cool.

In a bowl, cream the 175g (6oz) of softened butter so that its nice and light. Use two forks to shred the chunks of fresh salmon and smoked salmon together, but do try and keep the fish a little coarse. Using a fork (do not use a food processor), add the shredded salmon to the softened butter. Add the chopped fresh marjoram, or fennel or dill, whichever you’re using, along with some sea salt, freshly ground black pepper, the squeeze of lemon juice and the pinch of grated nutmeg. You can serve this straight away on toast, crackers or croutes, or place it in the fridge, covered, for up to two days, making sure to take it out of the fridge about 20 minutes before serving.