Remove any skin or bones from the fish. Weigh the flesh. Add three quarters the weight in butter. Blend to a smooth purée. Fill into pots and run clarified butter over the top. Alternatively ...

Melt the butter in a small saucepan and add the shallots. Cook gently over low heat until soft. Remove from the heat. Stir through the rice with the dill and smoked fish. Season and squeeze over ...