I had 4 oz. of hot smoked salmon in the back of my refrigerator and used it to make rillettes based on a recipe in americastestkitchen.com.

4 oz. hot smoked salmon

1 Tbs. unsalted butter, softened

1 Tbs. sour cream

1 tsp. mustard

1.5 tsp. lemon juice

1 Tbs. finely chopped onion

Freshly ground black pepper to taste

In a bowl, combine all the flavorings.  Then add the salmon and mash it into the flavorings.  Allow to rest in the refrigerator for at least an hour to blend the flavors.  Use as a spread on bread or crackers.  (I used it this morning on a toasted bagel.)