Potted hot-smoked salmon with onion and apple pickle
- November 2016
- Serves 6
- Hands-on time 30 min, plus chilling
It wouldn’t be Christmas without a salmon starter. This potted hot-smoked salmon dish is simple, satisfying and best served alongside crusty bread and pickle.
- 32.3g (17.3g saturated)
- 10.2g (10g sugars)
- 500g hot-smoked salmon, skin removed, flaked into small pieces
- Zest ½ lemon, juice 1
- 1 tsp coriander seeds, toasted in a dry pan, then crushed to a fine powder using a pestle and mortar
- 1 tsp ground black pepper
- Small bunch fresh dill, chopped
- ½ small bunch fresh coriander, finely chopped
- 180g unsalted butter, melted and white solids discarded
- Toasted sourdough bread to serve
For the pickle
- Juice ½ lemon
- 2 tbsp white wine vinegar
- 2 tbsp caster sugar
- ½ red onion, very finely sliced
- 1 granny smith apple, peeled and spiralised or cut into thin batons
- 1 tsp fine sea salt
You’ll also need…
- 6 x 150ml ramekins
- Mix the salmon, lemon zest and juice, ground coriander, pepper and herbs together in a bowl. Divide among 6 ramekins and pack down with the back of a spoon. Pour over the melted butter and chill for 2 hours or until the butter is solid. Take out of the fridge 30 minutes before serving.
- For the pickle, mix the lemon juice, vinegar and sugar in a bowl, then add the onion, apple and salt. Toss, then leave for 15 minutes. Squeeze out the liquid, then serve the pickle with the potted salmon and toast.
Complete the recipe up to 48 hours in advance, then cover and chill. Bring to room temperature before serving.
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