Ingredients

Steps

• Simmer 500ml fish stock with bay leaf, peppercorns, dill, and salt in a wide pan.
• Poach 400g salmon fillet in the stock for 4 minutes then let it cool to room temperature.
• Remove the salmon from the stock then discard the skin and flake the meat with a fork.
• Mix the flaked salmon with chives, chervil, lemon juice, zest, salt, pepper, and Tabasco.
• Press the salmon mixture into 6 ramekins and level the surface with a spoon.
• Season 200g softened clarified butter and spread it over the salmon pots before refrigerating.