1. Remove any bones or pinbones from the salmon fillet.
2. Lighly oil a steamer pan (or line it with kitchen parchment) and steam the fillet for about 8 – 10 minutes until the salmon is cooked – some prefer medium-cooked but I normally leave it for the full 10 minutes until the flesh turns from opaque to firm.
3. Allowing the fish to cool a little, gently flake the meat away from the skin with the point of a sharp knife.
4. Place the flaked salmon into a medium sized mixing bowl, pounding with a fork. Add the finely chopped lemon zest and juice, the crème fraiche and a little white pepper to taste. Pound again to a rough paste.