Potted salmon

400g salmon fillet (smoked preferably) *
100g cooked seafood eg 50/50 cooked prawns and mussels *
Bay leaves
50g unsalted butter
100g cream cheese
2 limes (or 4 tbsp juice equivalent)
Dill fresh or dried
salt and pepper
About 50g melted butter 

*or just use 500g of the salmon

Just cover the fillets with boiling water in a pan and poach for 6 minutes, adding a couple of bay leaves and a long strip of the zest of one of the limes.
Drain and allow to cool. Discard bay leaves and zest.
Reserve about 80g of the fillets. Place the rest of the cooled fillets, broken up, the seafood, 50g butter and cheese in a mixer, add all the juice and a little grated zest from the limes, season - plenty of pepper but not too much salt if the fish is smoked.
Blend all together, until the mixture is smooth but still retaining some texture.
Place half the mixture in a small deep bowl just big enough to hold all the ingredients.
Lay the reserved fillet on top.
Sprinkle the dill over the entire surface.
Cover with the remaining mixture and smooth out to provide a level surface.
Pour over the melted butter to seal the entire surface.
Refrigerate for a couple of hours.
Done!

Serve with hot toasted bread ... Delicious!