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1
Put one of the salmon fillets in a small saucepan and pour over enough water to cover.
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2
Peel a wide strip of lemon zest using a vegetable peeler and add it to the pan.
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3
Drop the bay leaf into the pan and bring the water to a gentle simmer.
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4
Cover with a lid and cook for 6 minutes.
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5
Drain the salmon, transfer it to a plate and leave to cool.
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6
Cut the second salmon fillet into small cubes, each roughly 1.5cm square - about the size of a dice.
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7
Put the cubes in a clean pan with the butter and set over a low heat.
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8
When the butter has melted, cook the salmon cubes for 2-3 minutes or until just cooked through, turning once.
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9
Remove from the heat and set aside.
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10
Flake the poached salmon into chunky pieces and put in a food processor with the smoked salmon, soft cheese and dill sprigs.
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11
Finely grate the zest of half the lemon onto a board and scrape it into the food processor.
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12
Add plenty of black pepper.
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13
Blend the fish mixture until almost smooth, removing the lid and pushing down once or twice with a rubber spatula.
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14
Transfer the mixture to a bowl.
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15
Using a slotted spoon, add the cooked salmon cubes, reserving the melted butter, and fold them in very gently.
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16
Spoon the salmon mixture into a preserving jar or small ceramic dish.
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17
Pour over the melted butter (used to cook the salmon cubes), leaving any sediment at the bottom of the pan.
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18
Garnish with tiny bay leaves, snipped chives or sprigs of dill, cover and leave to set in the fridge.
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19
Eat within 2 days.
