Poach one salmon fillet in water with lemon zest and bay leaf.

Simmer covered for 6 minutes.

Drain and cool the poached salmon.

Cut the other salmon fillet into small cubes.

Cook the cubes in butter over low heat for 2-3 minutes until cooked through.

Flake the poached salmon and put it in a food processor.

Add smoked salmon, soft cheese, dill, lemon zest, and black pepper.

Blend until almost smooth.

Transfer the mixture to a bowl.

Gently fold in the cooked salmon cubes, reserving the melted butter.

Spoon the mixture into a jar or dish.

Pour over the melted butter.

Garnish with bay leaves, chives, or dill.

Cover and chill in the fridge to set.

Eat within 2 days.