This dish was inspired by a letter from my Hungarian barrister friend
In a frying pan briefly sauté the salmon until you can flake it. Season well. Mix the salmon with the other ingredients. Cut a cap from the broad end of the marrow and hollow out, removing the seeds and some flesh. Rub the inside of the marrow with pepper. Fill with the filling. Replace the cap and secure with some tin foil. Place in a baking dish, brush with butter, cover with foil and bake in a preheated oven at 180°C/350°F/Gas 4 for 1-1½ hours.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.