Place the fresh salmon in a small oven proof baking dish and wet the salmon with a dessert spoon of water.

Cover the dish with foil and put it in an oven at 170°C/325°F/Gas Mark 3 for about 6 minutes.

When the salmon is cool, flake it into a bowl.

Add the yoghurt, lemon juice, the softened butter (microwave), dill and horseradish – but don’t mix it all yet.

Shred up the smoked salmon into strips and add this to the bowl.

Finally add a twist of black pepper and then gently fold and mix everything together taking care not to break it all down to a mush.

When everything is thoroughly combined, put into a serving dish and chill it in the fridge for at least an hour.

Serve with hot brown toast.