Salmon rillettes: Mix 200g diced salmon (cut into half centimetre pieces), half a finely diced shallot, finely grated zest and juice of half a lemon, and a pinch of white pepper. Mix in 100g smoked salmon (cut into half cm dice), 80g crème fraiche or sour cream, and 2 tablespoons finely chopped chives. Serve as a dip, on toasts, or with a salad made from an assortment of leaves, hazelnuts, a drizzle of lemon vinaigrette and little toasts.
