Potted fresh & smoked salmon

Potted fresh & smoked salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Takes 20-30 minutes, plus chilling


Serves 6 - 8
This great help-yourself starter is guaranteed to get your dinner party off to a flying start - you can make it in advance too

Nutrition and extra info

  • Freezable

Nutrition: nutrition per serving for six

  • kcal352
  • fat26g
  • saturates12g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein29g
  • salt2.28g
Save to My Good Food
Please sign in or register to save recipes.


  • 600g skinless salmon fillet
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g smoked salmon
  • 2 lemons, juice only



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ tsp chilli paste or harissa paste


  1. 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.

  2. 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.

  3. 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.)

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Dec, 2013
I only put the juice of one lemon in as not too keen on a lot of lemon. Also added 2 teaspoons of harissa paste for a bit more kick. As I was serving the same day I didn't cover with butter as I think it would have been too rich. Very quick and easy to make and got good comments from all who ate it. I served it with home made melba toasts.
3rd Feb, 2009
Put a small amount of dill into this mixture, and then divided between small ramekins for an individual serving. Put a small frond on dill on top of each one, into the clarified butter, before setting. Served with melba toast, makes a fantastic make ahead starter for a dinner party
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?