Potted Trio of Scottish Salmon
A make-ahead starter is essential for easy entertaining. This Potted Trio of Scottish Salmon uses a lovely mix of poached, cold smoked and hot smoked Scottish salmon and is delicious with some crusty bread or oatcakes.
120g Native Hebridean Fresh Scottish Salmon, poached & flaked
120g Harris & Lewis cold-smoked Scottish Salmon
120g Harris & Lewis hot-smoked Scottish Salmon, flaked
200g melted unsalted butter
1 lemon, juice and zest
1 tsp chopped dill
1 tsp chopped flat parsley
1 tsp chopped chervil
1 pinch chilli powder
Masson sea salt
Freshly ground black pepper
Place the salmon, lemon juice and zest, dill, parsley, chervil and chili powder in a bowl and stir to combine the ingredients. Pour over ¾ of melted butter in the bowl and stir again.
Taste and add seasoning if required, and another pinch of chilli powder if you're feeling brave!
Divide the salmon mix between four ramekins or little cups, pat down gently to flatten the top. Pour the remaining butter over each salmon pot to seal. Chill for 1-2 hours.
Remove from the fridge about 10 minutes before serving, to allow the butter to soften. Serve with hot toasted sour dough bread or oatcakes.
Crusty bread or oatcakes