Potted Salmon

Potted Salmon
Serves 4/6

Take this simple yet delicious dish with you on a picnic or serve it as part of a buffet. 

  • 250ml/8 fl oz dry white wine
  • 1 bay leaf
  • Pinch of grated fresh nutmeg
  • Salt
  • 6 black peppercorns
  • 500 g/1 lb salmon fillet or misshapes
  • 125g/4 oz unsalted butter
  • 2 tsps chopped fresh dill or ½ tsp dried
  • Freshly ground pepper
  • Sprig of parsley
  • Thin slices of lemon cut in quarters
  1. To a large saucepan add the wine, bay leaf, nutmeg, ¼ tsp salt and peppercorns. Bring to boil and simmer for 5 mins. Add salmon and enough water to cover. Bring back to a simmer and poach until fish just loses its translucency - about 8 mins. Transfer fish to a plate and cool.
  2. Remove bay leaf and peppercorns from poaching liquid then boil down to about 3 tbsps. 
  3.  In a small saucepan melt 30 g/1 oz of butter over low heat. Skim off any foam and set aside.
  4. Flake the fish, removing any bones, skin and very dark meat and put into a food processor. Cut remaining butter into pieces and add to processor, with the dill and poaching liquid. Process with short on/off pulses until almost smooth. Season with salt and pepper.
  5. Put the mixture into a serving dish, smooth the top and decorate with the parsley and lemon slices. Spoon on a thin layer of the clarified butter and refrigerate for several hours. Allow to reach room temperature before serving.