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Potted Salmon

Recipe Information

Ingredients

• 500 g/1 lb salmon fillets
• 250ml/8 fl oz dry white wine
• 1 bay leaf
• Pinch of grated fresh nutmeg
• Salt
• 6 black peppercorns
• 125g/4 oz unsalted butter
• 2tsps chopped fresh dill or ½ tsp dried
• Freshly ground pepper
• Sprig of parsley
• Thin slices of lemon cut in quarters

Method

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 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.