Potted Salmon

Name: Potted Salmon
Ingredients: 1 lb fillet of whole salmon, skinned and pin-boned; 12 teaspoon grated nutmeg; 14 teaspoon ground cloves; 1 pinch bay leaf powder; 12 lemon, juice of, only; 3 12 ounces butter, diced; 1 small onion, finely chopped; 1 tablespoon parsley, chopped; fine sea salt; fresh ground black pepper; 2 ounces clarified butter, for the topping

11 ingredients

12 steps

Ingredients

1 lb fillet of whole salmon, skinned and pin-boned
12 teaspoon grated nutmeg
14 teaspoon ground cloves
1 pinch bay leaf powder
12 lemon, juice of, only
3 12 ounces butter, diced
1 small onion, finely chopped
1 tablespoon parsley, chopped
fine sea salt
fresh ground black pepper
2 ounces clarified butter, for the topping

Directions

1

Preheat the oven to 350F Cut the fish into 1/2in slices and transfer to a large mixing bowl.
2

Add the spices and lemon juice and season to taste.
3

Stir in the butter and chopped onion, and spoon the mixture into an ovenproof dish - it should be about 1 1/2in in depth.
4

Cover with a tightly fitting lid.
5

Stand the dish in a roasting tin, half-filled with hot water, taking care that the water doesn't seep into the sealed salmon mixture.
6

Bake for about 45 minutes, or until the fish is flaky to the touch.
7

Remove from the oven and leave on one side to cool.
8

Flake the salmon with a fork and stir in the parsley.
9

Check the seasoning before spooning the cooked fish mixture into small ramekins.
10

Chill for a couple of hours.
11

Pour a thin layer of melted clarified butter over the chilled pots and return to the fridge to set.
12

Serve the pots with a crisp green salad and accompany with thin slices of toast.