Fool proof food

Recipe for Frank Hederman’s Smoked Salmon Pate.

Smoked salmon trimmings softened butter, unsalted

Remove any skin or bones from the fish. Weigh the flesh. Add three quarters the weight in butter. Blend to a smooth puree. Fill into pots and run clarified butter over the top. Alternatively, mould in a loaf tin. Turn out and cut in slices when set.