How to make potted salmon


Simple and delicious, traditional potted salmon with some warm toast makes an ideal starter or lunch, plus it is portable, so perfect for a picnic. Like a chunky salmon pâté, this version is flavoured with nutmeg, cayenne pepper and Worcestershire sauce, and sealed with selfmade clarified butter. Master this convenient picnic recipe, which is delicious unfold on toast, in just six simple steps. Don’t neglect to jot down (or screenshot) the elements listing at the backside for your next shopping trip.
Sterilise the jars :
Start through sterilising 6 x 200ml heatproof jars – Kilner jars or jam jars with a resealable lid work well. Wash them in the sink with hot, soapy water and rinse clean. Dry in the oven for 1 hr at gasoline 1, 140°C, fan 120°C. Set aside. Once cooled, grease every jar with butter.
Cook the salmon :
Heat 1 tbsp olive oil in a massive pan over a excessive heat. Add 600g salmon fillets, skin-side down to begin with. Reduce the heat to medium and prepare dinner for 2 mins on each side. Cover the pan and cook dinner for a further 1 min. Turn off the heat, however leave the fish in the pan for 5 minutes (it will proceed cooking in the residual heat).
Melt the butter :
Melt 150g unsalted butter in a small pan over a low heat. Once melted, proceed heating for about eight mins, till it turns slightly darker in shade and the white milk solids upward push to the surface.
Season the fish :
Meanwhile, peel off and discard the salmon skin. Scatter ½ tsp nutmeg, ¼ tsp cayenne pepper, 5 drops Worcestershire sauce and a little seasoning over the fish, then flake with a fork. Discard any stray bones.
Clarify the butter :
Pour the butter into a jug through a muslin-lined sieve to catch the milk solids (these can be discarded) – this is known as clarifying. Pour 1/2 the liquid butter over the flaked salmon and return to a low heat. Warm through for 5 mins, stirring occasionally.
Jar and seal :
Divide the fish between the jars, then pour over the remaining clarified butter to form a seal. Chill for at least four hrs, or for up to three days.
Garnish and serve :
To serve, scatter every pot with a pinch of cayenne pepper and experience with sliced lemon and toast, if you like.
Delicious spins :
Trout and fennel seeds: Use skin-on trout fillets in location of salmon, cooking as advised in step 2. Omit the nutmeg and cayenne pepper in step 4 and use 1 tsp crushed fennel seeds and 1 tbsp finely chopped clean dill in their place. Pot up and garnish with a few sprigs of dill.
Crab and tarragon: Swap the salmon for 625g cooked crab, skipping step 2 and the first phase of step 4 Replace the nutmeg and cayenne pepper in step 4 with 1 tbsp every chopped tarragon and grated lemon zest.
Smoked mackerel and horseradish: Replace the salmon with 625g smoked mackerel fillets and omit out step 2. Swap the nutmeg for 2 tsp creamed horseradish.
Ingredients :-
We’ve organized a simple shopping listing so you can without problems get all you want to make this picnic favourite. Be sure to note down the elements or take a screenshot earlier than heading to the shops.
150g unsalted butter, plus extra for greasing
1 tbsp olive oil
600g salmon fillet, skin-on
½ tsp freshly grated nutmeg
¼ tsp cayenne pepper, plus greater to garnish
5 drops Worcestershire sauce
lemon slices, to garnish (optional)
toasted bread, to serve (optional)
6 x 200ml heatproof jars

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