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.
Ingredients
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
Method
STEP 1/4
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.
STEP 2/4
Taste and add seasoning if required, and another pinch of chilli powder if you're feeling brave!
STEP 3/4
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.
STEP 4/4
Remove from the fridge about 10 minutes before serving, to allow the butter to soften. Serve with hot toasted sour dough bread or oatcakes.
To Serve
Crusty bread or oatcakes