Salmon Pâté with Fennel

• 110 g cooked salmon, free of skin and bone
• 55–85 g softened butter
• ½

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 on to 7mm thick slice