Flake the salmon into a bowl and then place in a
food processor together with tow thirds of the butter, the lemon
rind and juice, half the dill, and the salt and pepper.
Blend until quite smooth.
Mix in the flaked almonds.
Check for seasoning and pack the mixture into
small ramekins.
Scatter the other half of the dill over the top
of each ramekin.
Clarify the remaining butter, and pour over each
ramekin to make a seal.
Refrigerator before serving.
Serve with crudités.
This sophisticated starter would be ideal for a dinner
party. Preparation is done well in advance, so you can concentrate on
the main course.