Serves 4-6 Have ready 2 x 200g tins wild red or pink salmon. Peel and finely chop 1 small shallot and prepare 3 tbsp finely chopped flat leaf parsley. Drain the salmon and mash it in a bowl using a fork. In another bowl, work 50g • 2oz softened unsalted butter until really soft and creamy, then add to the salmon with the parsley and shallot and blend. Work in 1 tbsp good olive oil and 2 tbsp lemon juice and season with a little salt and Tabasco. Spoon into a pot, smooth the surface, cover and chill until required (it should keep well for a couple of days). On serving, dust with paprika and scatter over some snipped chives.
PARTY PRETTY Serve as a dip with croutons, radishes or celery, or make into dainty sandwiches.