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Recipe for :

Potted Salmon

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"Take this simple yet delicious dish with you on a picnic or serve it as part of a buffet".


250 ml (8 fl oz) dry white wine
1 bay leaf
Pinch of grated fresh nutmeg
6 black peppercorns
500 g (1 lb.) Salmon fillets
125 g (4 oz) unsalted butter
2 tsps chopped fresh dill or 1/2 tsp dried
Freshly ground pepper
Sprig of parsley
Thin slices of lemon cut in 1/4s

  • To a large saucepan add the wine, bay leaf, nutmeg, 1/4 tsp salt and peppercorns. Bring to boil and simmer for 5 mins. Add salmon and enough water to cover. Bring back to a simmer and poach until fish just loses its translucency - about 8 mins. Transfer fish to a plate and cool.
  • Remove bay leaf and peppercorns from poaching liquid then boil down to about 3 tbsps.
  • In a small saucepan melt 30 g / 1 oz of butter over low heat. Skim off any foam and set aside.
  • Flake the fish, removing any bones and very dark meat and put into a food processor. Cut remaining butter into pieces and add to processor, with the dill and poaching liquid. Process with short on/off pulses until almost smooth. Season with salt and pepper.
  • Put the mixture into a serving dish, smooth the top and decorate with the parsley and lemon slices. Spoon on a thin layer of the clarified butter and refrigerate for several hours. Allow to reach room temperature before serving.

Serves 4 - 6

The Fish Society