less than 30 mins
30 mins to 1 hour
A make-ahead starter is essential for easy entertaining – Michel Roux Jr’s potted salmon is just the thing.
By Michel Roux Jr.
From Good Food Friday with Michel Roux Jr and Olly Smith
- 500ml/18fl oz fish stock
- 1 bay leaf
- pinch black peppercorns
- 1 sprig dill
- salt and freshly ground black pepper
- 400g/14oz salmon fillet
- 2 tbsp chopped chives
- 1 tbsp chopped chervil (or parsley)
- 1 lemon, juice and zest
- green Tabasco, to taste
- 200g/7oz clarified butter (250g/9oz unsalted butter, melted, with the solids strained off), softened
- Heat the fish stock in wide pan with the bay leaf, peppercorns, dill sprig, and season with salt. Bring up to a simmer.
- Place the salmon fillet into the pan of hot stock. Reduce the heat to low for 4 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature.
- Once cooled remove the salmon, remove the skin and flake the salmon into a bowl with a fork.
- Mix in the chopped chives and chervil (or parsley), lemon juice, lemon zest and season with salt, pepper and green Tabasco, to taste.
- Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface.
- Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. Serve with country toast.