Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.