Dice the salmon & fry it softly in a pan for about 3-5 min until fully cooked.
Mash the salmon with a fork as fine as possible & let it cool.
Remove the stems of the dill & mince the fine dill feathers.
Grate the nutmeg.
Mix salmon mess & crème double (nutmeg, salt, pepper) with a fork.
Add dill.
Add lemon juice.
Add salt & pepper - to taste finally.
Mix to get a smooth paté.
Store in the fridge for about 1-2 hours before serving.