Rillettes of Fresh and Smoked Salmon

This is a terrific standby recipe that can be tarted up in all sorts of ways or simply slathered on hot thin toast or crusty bread.

The texture of this pâté should be coarse and slightly stringy — it should resemble that of pork rillettes, where the meat is torn into shreds with forks rather than blended. Don’t be spooked at the amount of butter you use — you’re not going to eat it all yourself! Serve as a canapé piped on thick slices of cucumber or for a posh starter you can line little moulds with a slice of smoked salmon and serve with cucumber pickle.

Serves 12-16