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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 422kcals Calories
- 32.3g (17.3g saturated) Fat
- 22g Protein
- 10.2g (10g sugars) Carbs
- 1.1g Fibre
- 1.8g Salt
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