Potted Fresh Smoked Salmon Recipes

POTTED FRESH & SMOKED SALMON

Steps:

• 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.
• 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.
• 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.)

POTTED SMOKED FISH

Steps:

• If using haddock or kippered herring, pour boiling water over the fish and let it stand for 10 minutes. Remove skin and bones. Salmon or trout need not be placed in boiling water, but should of course have skin and bones removed.
• Place the fish in the bowl of a blender with the six ounces of butter. Blend until smooth, adding the lemon juice and pepper to taste.
• Place the mixture into small pots, sealing the top with clarified butter (clarified butter is made by simmering unsalted butter and skimming off the milk solids). Cover with waxed paper or foil and store in the refrigerator. Serve with brown bread or thin pieces of toast.