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4
as a First CourseEasy
By Alastair Little and Richard Whittington
Published 1998
This is easily made from leftover poached salmon. Use roughly one part butter to four of fish. Don’t worry about being too precise, make your decisions by tasting regularly as you incorporate butter and seasonings into the mixture.
It is easiest made in a processor, but before such gadgets existed it was made just as well with a pestle and mortar.