Bring the water to the boil in a saucepan. Crumble in the fish stock when it's at the boil, then add the salmon. Turn down the heat to a simmer, and cook the salmon for 10 minutes or until it flakes easily with a fork.
Drain the salmon and let cool. Once cool, flake the salmon into small bits. In a mixing bowl, combine the flaked salmon with the butter, dill and chives. Give a good stir, then taste to see if you'd like to add any salt and pepper.
Chill for at least 30 minutes before serving.
For an easy and elegant starter, spoon the mixture into small ramekins or cups, then serve alongside toasted baguette. To serve canape-style, spoon the mixture into canapé spoons and place the spoons on a serving tray.
You can easily make this recipe a day in advance without any compromise on flavour.