1. In a small heavy saucepan over low heat, combine the whole milk and soft stale bread crumbs. Cook, stirring occasionally, for 10 minutes (active cooking; the mixture should thicken into a cohesive paste and the crumbs should fully absorb the milk with no dry pockets remaining).
2. Remove from heat. Add the cold flaked salmon that has been finely chopped and then pressed through a fine-mesh sieve — a technique called pureeing or sieving — until the mixture is smooth and uniform in texture.
3. Stir in the heavy cream, the egg (lightly beaten), the melted butter, the salt, and the few grains of black pepper. Mix until fully incorporated. The finished force-meat should be a smooth, cohesive paste, pale pink in color, that holds its shape when pressed.
4. Use immediately as a stuffing or quenelle base, or refrigerate covered at 40°F (4°C) for up to 1 day before use.
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