Potted fresh & smoked salmon
This great help-yourself starter is guaranteed to get your dinner party off to a flying start - you can make it in advance too
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Takes 20-30 minutes, plus chilling
- Put the salmon fillets in one layer in a microwaveable dish and dot with 25g/1oz of the butter, salt and pepper. Cover with cling film, stabbed several times, then microwave on High for 5-6 minutes, until the salmon is just cooked. (Or put in a frying pan, cover with boiling water, season and poach for 5-6 minutes, and add the butter to the food processor.) Leave to cool.
- Flake the salmon into a food processor, adding the juices from the dish. Chop the smoked salmon roughly and add to the processor with the lemon juice, chilli or harissa paste, salt and pepper.
- Process until finely chopped, but with a bit of texture, then turn into a 1 litre serving dish. Melt the remaining butter in a small pan, remove from the heat and allow the sediment to settle. Carefully pour the butter over the salmon, leaving the sediment behind. Leave to cool, then chill until set, about 2 hours. (The salmon may be frozen for up to 1 month.)
Nutrition per serving for six
352 kcalories, protein 29g, carbohydrate 0g, fat 26 g, saturated fat 12g, fibre 0g, salt 2.28 g
Recipe from Good Food magazine, September 2002.
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http://www.bbcgoodfood.com/recipes/1975/
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Ingredients
- 600g skinless salmon fillets
- 100g butter
- 200g smoked salmon
- 2 lemons , juice only
- ½ tsp chilli paste or harissa paste
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Takes 20-30 minutes, plus chilling
Ingredients
- 600g skinless salmon fillets
- 100g butter
- 200g smoked salmon
- 2 lemons , juice only
- ½ tsp chilli paste or harissa paste
Nutrition per serving for six
352 kcalories, protein 29g, carbohydrate 0g, fat 26 g, saturated fat 12g, fibre 0g, salt 2.28 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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03 February 2009
Louise rated and commented on this recipe
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