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Recipe for :

Newcastle Potted Salmon

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

Potted salmon was very popular in the eighteenth century. There are a number of variations and this one comes from Newcastle-upon-Tyne.

Ingredients

4 x 175g Salmon steaks (6 oz)
15g Ground mace and ground cloves well mixed
White pepper
50g Butter (2 oz)
Melted butter

Method

  • Set the oven to 180 °C / 350 °F / Gas 4.
  • Wipe the salmon steaks and season with the spices and a little pepper.
  • Place in a well-buttered ovenproof dish and dot with butter. Cover with a lid or piece of foil and bake for 30 - 40 minutes, occasionally basting the steaks with the liquid.
  • Lift out the salmon steaks and allow to drain well. Allow to cool a little, then remove all skin and bones and flake the flesh finely.
  • Place in 4 - 6 ramekin dishes and press down well.
  • Spoon the melted butter over the fish to seal, and leave to set.
  • Serve well chilled, as a starter, with buttered crusty bread or toast.

Serves 4

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