Some fish shops and supermarkets sell salmon frames, the back-bone left over after filleting. They are a fraction of the price of salmon steaks or fillets and can be a really good buy. If they are not on display, ask for them. Poach in a bowl over boiling water, remove all bones and mash the fish with finely chopped raw onion and garlic, a generous squirt of lemon juice, seasoning and if you like, some hummus. Best left in the fridge overnight. This makes a fantastic dip or spread for toast.