Salmon butter

• 175 g (6 oz) cooked salmon
• 75 g (3

Remove every scrap of skin and bone and pound the salmon with pestle and mortar, then add the softened butter and pound to a paste. Season with a tiny pinch of mace -it is very strong - and a little sea salt.

Pack the mixture into little pots, chill and spread this delicious soft pink butter lavishly on thin slices of toast for tea or even breakfast.