Name: Potted fresh & smoked salmon
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 600g skinless salmon fillet; 100g butter; 200g smoked salmon; 2 lemons juice only; ½ tsp chilli paste or harissa paste

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Potted fresh & smoked salmon

Potted fresh & smoked salmon

Mary Cadogan

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Serves 6 - 8

Easy

Total time: 30 mins

Takes 20-30 minutes, plus chilling

A star rating of 5 out of 5.3 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

600g skinless salmon fillet
100g butter
200g smoked salmon
2 lemons

juice only
½ tsp chilli paste

or harissa paste

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Nutrition: nutrition per serving for six

kcal352
fat26g
saturates12g
carbs0g
sugars0g
fibre0g
protein29g
salt2.28g

Method

step 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.
step 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.
step 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.)

Recipe from Good Food magazine, September 2002

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A star rating of 5 out of 5.3 ratings

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