Remove bones and skin from salmon & break into flakes. Mix with the butter, lemon juice, ketchup and breadcrumbs.
Beat the eggs well, season with salt and pepper and stir into the mixture along with some parsley and herbs.
Pack into a buttered mould and cover with buttered paper. Steam for 30 mins or until set.
Tip: You can vary the flavour by substituting Worcestershire sauce for the tomato ketchup.
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