Take this simple yet delicious dish with you on a picnic or serve it as part of a buffet.
- 250ml/8 fl oz dry white wine
- 1 bay leaf
- Pinch of grated fresh nutmeg
- 6 black peppercorns
- 500 g/1 lb salmon fillet or misshapes
- 125g/4 oz unsalted butter
- 2 tsps chopped fresh dill or ½ tsp dried
- Freshly ground pepper
- Sprig of parsley
- Thin slices of lemon cut in quarters
- To a large saucepan add the wine, bay leaf, nutmeg, ¼ tsp salt and peppercorns. Bring to boil and simmer for 5 mins. Add salmon and enough water to cover. Bring back to a simmer and poach until fish just loses its translucency - about 8 mins. Transfer fish to a plate and cool.
- Remove bay leaf and peppercorns from poaching liquid then boil down to about 3 tbsps.
- In a small saucepan melt 30 g/1 oz of butter over low heat. Skim off any foam and set aside.
- Flake the fish, removing any bones, skin and very dark meat and put into a food processor. Cut remaining butter into pieces and add to processor, with the dill and poaching liquid. Process with short on/off pulses until almost smooth. Season with salt and pepper.
- Put the mixture into a serving dish, smooth the top and decorate with the parsley and lemon slices. Spoon on a thin layer of the clarified butter and refrigerate for several hours. Allow to reach room temperature before serving.