The combination of fresh and smoked salmon has a texture similar to rillettes, a French pâté.

4 tablespoons unsalted butter, softened
grated zest and juice of 1/2 lemon
2 sprigs thyme, chopped
salt and pepper
pinch cayenne pepper
4 ounces salmon, poached, skinned, boned and flaked
2 ounces smoked salmon, chopped
1 sprig chervil, to garnish

Combine the butter with the lemon zest and juice and the thyme. Season with salt, pepper and cayenne to taste. Mash in the cooked salmon - do not make it too smooth - and finally the smoked salmon.

Garnish, and serve with bread or toast, or as a dip with potato chips or tortilla chips.

SERVES 4