My potted salmon recipe
This recipe is so light, yummy and a perfect starter if you love salmon. It’s super easy and can be made ahead of time in about 30 mins! I originally saw it in Olive Magazine, but have tweaked it and this is my own version. Enjoy!
Ingredients (serves 2 pictured):
1 salmon fillet approx. 125g
100g smoked salmon
2-3 sprigs fresh dill (optional) 150g sour cream
Salt and pepper
Pink peppercorns (optional)
Toast to serve (optional – something like sourdough is great)
Red onions to serve (optional but nice if you want a new texture)
1. Put your oven to 180 degrees. Halve your lemon. Slice one half into thin slices, leave the other half whole.
2. Wrap your salmon fillet in foil with 20g of the butter, some salt and pepper, one whole sprig of dill, and 2 slices of lemon. Bake for 12 mins, remove and leave on the side still wrapped up while you do the rest of the work.
3. Finely chop the smoked salmon. Finely chop the fronds from the remaining dill. Mix both of these with the sour cream. Add a pinch of salt and some black pepper. Add the zest from the whole half of lemon.
4. Unwrap your fillet, and add the salmon meat (no skin) and the butter to your other mixture. Mix until all combined and there are no large chunks. Squeeze in some lemon juice and taste it – season and add more lemon to your taste.
5. Melt the rest of your butter. Put the salmon mixture in a pot, bowl or jar and flatten the top. Place some slices of lemon on top (I used 1), then add 10-15 pink peppercorns. Pour on your butter. Leave to cool for 20 mins before refrigerating until serving.
6. Serve with some thinly sliced red onions and some chunky bread.