When you fillet a fish there is bound to be waste. What to do with it? This is a good way to make the most of some of the salmon cuts that often get overcooked, such as the part near the tail and the parts near the belly.
- 1 Scrape off the meat around the salmon bone and cut the meat from the tail and belly parts into small pieces. Put the salmon pieces in a glass jar with butter, close the lid halfway, and heat up the glass in a bain-marie (a hot water bath). Let simmer until the fish cooked through, about 30 minutes. When the fish is done, stir in smoked salmon, dill, and onion.
- 2 Heat butter until light and nutty, and pour it on top. Cover while the mixture is still hot – this will seal the jar. Refrigerate.
- 3 Serve on slices of toasted rye bread with red cabbage, carrot marmalade, mustard, and dill.