Extra time:1hr chilling ›
- 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.