Serves 4
8 oz (225g) cooked salmon
3 anchovy fillets
S oz (125g) unsalted butter pinch of ground mace
salt and freshly milled pepper
4 lemon slices
This is a useful way to use up any leftover salmon from a whole fish. Flake the salmon flesh and discard any skin and bone. Pound the anchovies in a mixing bowl with the back of a wooden spoon, then add the salmon and mix together well. Add 4 oz (100g) of the butter and heat until creamy. Add the mace and season with salt and pepper. Spoon into a small serving pot or four ramekin dishes and spread level. Melt the remaining butter in a saucepan and pour it over the top. Garnish with lemon slices. Chill for at least 3 hours. The butter will form a crust and keep the salmon moist and fresh. Serve with hot toast.