Boil the Alaska salmon fillet in just enough stock.

When done, reserve a little stock and flake the salmon into little pieces.

Mix with the smoked Alaska salmon, season with salt and pepper, and add the grated lemon rind, cream and aromatic herbs.

Mix all together carefully.

Finally add the softened butter.

Mix carefully, pour the mixture into a suitable container, pressing down so that no air pockets are trapped in it and the texture is uniform.

Store in the refrigerator so that it acquires consistency and firmness.