Drain the salmon and pick out any bones and bits of skin. Crumble it with a fork in a bowl. Add the oil, lemon juice, a pinch of salt, and a few grindings of pepper, and beat until smooth and homogeneous.

Whip the cream in a cold bowl until stiff. Gently fold it into the salmon mixture until fully incorporated. Cover with plastic wrap and refrigerate. Chill 2 hours before serving, but not longer than 24 hours.