Potted Salmon

Mon, 6 December 2021

Sham Hanifa's Potted Salmon

Ingredients

• 500gm salmon fillet

• 200gm burren hot smoked salmon

• 200ml fish stock/water

• Pinch of black peppercorns

• 1 sprig of dill

• salt and freshly ground black pepper

Pickle

• 2 tbsp of chopped chives

• 2 sprigs of chopped dill

• 3 limes - juice and zest

• 2 shallots (chopped)

• 1 red Chili (chopped)

• 1 tbsp capers (chopped)

• 2 tbsp vinegar

• 1 tbsp honey

• 200g/7oz clarified butter (250g/9oz unsalted butter slightly melted

Method

1. Heat the fish stock/water in a wide pan with a sprig of dill, and season with salt. Bring up to a simmer.

2. Place the salmon fillet into the pan of hot stock. Reduce the heat to low for 2-3 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature.

3. Once cooled remove the salmon and flake the salmon into a bowl with a fork.

4. Pickle: in a mixing bowl, mix all the ingredients together and let it pickle for 10 min.

5. Then add the salmon into the pickled mix.

6. Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface.

7. Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. 

8. Serve with toast.