You will need 200 grams of salmon, 80 grams of chicken liver, a spoonful of cream and the will to live. Poach the salmon gently in milk for nine minutes, until it flakes and trembles. Sauté the liver in butter until it just blushes.
Blend both with cream, a pinch of salt and a single drop of bonito oil, then press into a ramekin and chill for four hours, or until the household is asleep. Serve at 3 a.m. on a cold saucer. It is a pâté for the lonely and the brave. Do not share it. Do not tell anyone about it. Eat it in the dark, standing up, like a thief.
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