📝 About This Recipe
A quintessential British classic, potted salmon is a timeless delicacy that dates back to the 18th century as a clever method of preservation. This elegant spread features flaked, poached salmon folded into a silken citrus-infused butter, then sealed with a golden clarified butter cap to lock in the delicate flavors. It is the ultimate sophisticated appetizer, offering a rich, melt-on-the-tongue texture balanced by the warmth of nutmeg and the zing of fresh lemon.
🥗 Ingredients
The Salmon Poach
- 500 grams Fresh Salmon Fillet (skin removed)
- 100 ml Dry White Wine (such as Sauvignon Blanc)
- 100 ml Water
- 5 pieces Black Peppercorns (whole)
- 1 Bay Leaf (fresh or dried)
The Butter Base
- 200 grams Unsalted Butter (high quality, softened)
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 tablespoon Capers (rinsed and finely chopped)
The Clarified Topping
- 100 grams Unsalted Butter (for the seal)
- 1 teaspoon Pink Peppercorns (for decoration)
- 6 pieces Small Dill Sprigs (for decoration)
👨🍳 Instructions
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1
Place the salmon fillets in a wide, shallow pan. Pour over the white wine and water, then add the peppercorns and bay leaf. The liquid should just barely cover the fish.
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2
Bring the liquid to a very gentle simmer over medium-low heat. Cover with a lid and poach the salmon for 6-8 minutes, or until the flesh is opaque and flakes easily with a fork.
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3
Carefully remove the salmon from the poaching liquid and place it on a plate to cool. Once cooled, use your fingers to flake the fish into small pieces, ensuring you remove any small bones.
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4
In a medium mixing bowl, cream 200g of the softened butter until it is smooth and pale.
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5
Add the lemon zest, 1 tablespoon of lemon juice, chopped dill, nutmeg, cayenne pepper, salt, and chopped capers to the butter. Mix thoroughly until well combined.
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6
Gently fold the flaked salmon into the butter mixture. Use a light hand; you want to maintain some texture from the salmon flakes rather than turning it into a smooth paste.
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7
Taste the mixture and add more salt or lemon juice if needed. The flavor should be bright and well-seasoned, as the flavors will mute slightly once chilled.
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8
Divide the salmon mixture between 6 small ramekins or one large ceramic crock, smoothing the top with the back of a spoon. Leave about half a centimeter of space at the top.
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9
To make the clarified butter seal, melt the remaining 100g of butter in a small saucepan over very low heat. Do not stir it.
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10
Once melted, skim off the white foam from the surface. Carefully pour the clear yellow fat into a small jug, leaving the milky solids at the bottom of the pan to be discarded.
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11
Place a sprig of dill and a few pink peppercorns on top of each salmon pot for decoration.
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12
Slowly pour the clarified butter over the salmon until it is completely sealed. This airtight layer prevents the fish from drying out or oxidizing.
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13
Transfer the pots to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the flavors to mature and the butter to set firm.
💡 Chef's Tips
Always use the freshest salmon available; since the fish is the star, quality is paramount. Don't skip the clarified butter seal; it not only looks professional but preserves the salmon for up to 3 days in the fridge. Take the pots out of the fridge 20-30 minutes before serving to let the butter soften slightly for better spreading. If you prefer a smokier flavor, replace half of the fresh salmon with finely chopped smoked salmon. Ensure your dill is completely dry before chopping to prevent the butter from becoming watery.
🍽️ Serving Suggestions
Serve with warm, thick slices of toasted sourdough or traditional Irish soda bread. Pair with a crisp, chilled glass of Chablis or a dry English sparkling wine. Accompany with thin slices of cucumber salad dressed in white wine vinegar and sugar. Offer a side of cornichons or pickled radishes to cut through the richness of the butter. Add a small dollop of horseradish cream on the side for those who enjoy a bit of extra zing.