Salmon Pâté with Fennel

• 110 g/4 ozs/1 cup cooked salmon, free of skin and bone
• 55–85

Blend all the ingredients in a food processor or just simply in a bowl, taste and add more lemon juice if necessary.

Fill into a bowl or little pots, put a sprig of fennel on top of each pot. Cover with a thin layer of clarified butter. Chill in the refrigerator. Serve within 3 days.

This pâté can also be piped in rosettes onto