- Combine vegetable stock and 1½ cups water in a small saucepan. Add the salmon fillet and bring to the boil. Turn off the heat and stand 5 to 10 minutes, or until salmon just starts to flake. Remove from the liquid and flake in a bowl.
- Combine butter, tarragon and chervil in a large bowl and beat with a wooden spoon until combined. Fold in both salmon and season.
- Spoon mixture into six serving ramekins, pour over clarified butter and top with extra chervil leaves. Refrigerate overnight until firm.
- Serve with crostini’s, radish baby, carrots and cornichons.