You will need
Cut the salmon into small pieces. Place in blender with the cheese, melted butter lemon juice and cayenne pepper
Work the ingredients until well mixed, adding more lemon juice if required. Spoon into 2 individual souffle dishes or ramekins. Level the surface and chill for at least 2 hours
If wrapped with clingflim this will keep for at least 1 week.
cooking for one or two