The texture of this pâté should resemble that of pork rillettes, where the meat is torn into shreds rather than blended.
Cream the butter in a bowl. With two forks, shred the fresh and smoked salmon and mix well together. Add to the soft butter still using a fork (do not use a food processor). Season with salt and freshly-ground pepper and nutmeg. Taste and add lemon juice as necessary, and some freshly-chopped fennel if you have it.
Serve in individual pots or in a pottery terrine. Cover with a layer of clarified butter. Serve with hot toast or hot crusty white bread. Salmon Rillettes will keep perfectly in the refrigerator for 5 or 6 days provided they are sealed with clarified butter.
© 1989 Darina Allen. All rights reserved.