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Rillettes of fresh and smoked salmon

Melt 30g/1oz of Irish butter in a low saucepan
add the smoked salmon and 1 tablespoon of water
cover and cook for 3-4 minutes or until it no longer looks opaque
allow it to get quite cold

Cream the butter in a bowl
with two forks shred the fresh salmon and smoked salmon and mix well together
add to the softened butter still using forks (do not use a food processor)
season with salt and saxa pepper and nutmeg
taste and add lemon juice if necessary

serve in individual pots
serve with hot toast or hot crusty white bread

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