• 370 g softened butter
• 340 g smoked salmon
• 1–1½ tablespoons water
• 340 g freshly cooked salmon
• salt and freshly ground pepper
• pinch of nutmeg
• lemon juice to taste
• ½ teaspoon chopped fennel (herb) (optional)
• clarified butter

Melt 30 g of the butter in a low saucepan, add the smoked salmon and the tablespoon of water. Cover and cook for 3–4 minutes or until it no longer looks opaque. Allow it to get quite cold.

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.