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Ingredients
- 200 g (6 1/2 oz) salmon fillet
- 125 g (4 oz) unsalted butter, softened
- 100 g (3 1/2 oz) smoked salmon, finely chopped
- 1 egg yolk, lightly beaten
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill
Method
1. Remove the skin and any bones from the salmon fillet. Melt 50 g (1 3/4 oz) of the butter in a frying pan over low heat and cook the salmon for 5 minutes, then turn and cook for another 5 minutes. Remove from the pan and cool slightly before flaking into small pieces and combining with the remaining softened butter and smoked salmon, egg yolk, oil, lemon juice and dill. Season with salt and pepper, to taste.
2. Transfer to a serving dish and refrigerate overnight. Serve with Melba toasts.
