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1
Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice.
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2
Bring it to the boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.
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3
Turn off the heat and allow to cool in the water for another 10 minutes.
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4
If the skin is still on, you will find it lifts away effortlessly at this point.
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5
Put the salmon into a big bowl and mash it with a fork, or use a food processor.
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6
Gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt.
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7
Stir thoroughly and pour it into the salmon.
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8
If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.
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9
If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish.
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10
Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours.
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11
Serve with lots of crusty french bread.
