The cubes of salmon used in the recipe add a smart finish to this rich salmon dish. Great served on hot toast.
2x150g/5½oz skinless salmon fillets (one left whole, one cut into 1.5cm/⅝in cubes)
1 bay leaf
1 small unwaxed lemon
50g/1¾oz butter
100g/3½oz smoked salmon
100g/3½oz full-fat cream cheese
small bunch fresh dill, feathery leaves stripped from the stalks
freshly ground black pepper
tiny bay leaves, snipped chives or dill sprigs, to garnish (optional)
Put the whole salmon fillet in a small saucepan and pour over enough water to cover, add the bay leaf. Peel a wide strip of lemon zest using a vegetable peeler and add it to the pan. Bring the water to a gentle simmer. Cover with a lid and cook for 6 minutes. Drain the salmon, transfer it to a plate and leave to cool.
Melt the butter in a clean pan, and add the cubed salmon. Cook over a low heat for 2–3 minutes or until the salmon is just cooked through, turning once. Remove from the heat and set aside.
Flake the poached salmon into chunky pieces and put in a food processor with the smoked salmon, soft cheese and dill sprigs.
Finely grate the zest of half the lemon and add to the food processor. Add plenty of black pepper to taste. Blend the fish mixture until almost smooth, removing the lid and pushing down once or twice with a rubber spatula to ensure it’s thoroughly blended.
Transfer the mixture to a bowl. Using a slotted spoon, add the cooked salmon cubes, reserving the melted butter from the pan. Fold in the salmon cubes very gently so as not to break them up.
Spoon the salmon mixture into a preserving jar or small ceramic dish. Pour over the melted butter (remaining from cooking the salmon cubes), leaving any sediment at the bottom of the pan.
Garnish with tiny bay leaves, snipped chives or sprigs of dill if using. Cover and leave to set in the fridge. Eat within 2 days.
Serve with hot toast.
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