• cold salmon
• salt and pepper
• cayenne pepper
• ground mace
• anchovy essence

Free the fish from skin and bone, and pound it thoroughly. Add the seasoning by degrees, add anchovy essence to taste and clarified butter a few drops at a time, until the right consistency and flavour is obtained. Rub the ingredients through a fine sieve, press into small pots and cover with a good layer of clarified butter. Fresh salmon may also be potted.