Potted Salmon

Name: Potted Salmon
Ingredients: 1 stick plus 6 tablespoons butter; 1 blade of mace; 1 bay leaf; 1 lb poached salmon or leftover cooked salmon; A pinch of freshly grated nutmeg; A pinch of cayenne pepper; 1 tablespoon finely chopped dill; Zest and juice of 1/2 lemon; Salt and black pepper

9 ingredients

12 steps

Ingredients

1 stick plus 6 tablespoons butter
1 blade of mace
1 bay leaf
1 lb poached salmon or leftover cooked salmon
A pinch of freshly grated nutmeg
A pinch of cayenne pepper
1 tablespoon finely chopped dill
Zest and juice of 1/2 lemon
Salt and black pepper

Directions

1

Place the butter, mace and bay leaf in a small pan over a medium heat and gently heat until the butter starts to bubble.
2

Remove from the heat, cover and leave to one side for about 30 minutes to infuse.
3

Meanwhile, flake the salmon into a mixing bowl, discarding any skin and bones.
4

Add the grated nutmeg, cayenne, dill, lemon juice and zest, and season generously with salt and pepper.
5

Pour in a splash of the butter and mix well to combine.
6

Divide the salmon mixture between six ramekins or small pots, pressing it down until flat.
7

Pour the rest of the melted butter through a sieve into a jug, leaving the milky liquid (solids) behind in the pan.
8

Pour the clarified butter over the salmon in the ramekins.
9

Cover the ramekins and chill in the fridge for at least 1 hour.
10

Eat within 3-4 days.
11

Take out of the fridge 15 minutes before serving.
12

Serve the potted salmon with hot, thin toast and lemon wedges.