Potted Trio of Scottish Salmon

Prep time 10 mins
Serves 2
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


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