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Potted Salmon
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer
Cuisine
French
Servings
6
People
Ingredients
1x
2x
3x
3
cups
Water
1
cup
white wine
6
bay leaves
fresh
1
lb (.450 kg)
Salmon Fillet
boneless and skinless
4
oz
Cured Salmon
diced, lox
1
cup
crème fraîche
3
tbsp (+ garnish)
fresh dill
chopped
3
tbsp
fresh chives
chopped
1/4
tsp
piment d’Espelette
1
lemon
for zest & juice (from 1/2)
juice of 1/2 lemon
salt and freshly ground black pepper
to serve
Bread, small toasts, or crackers
Instructions
Bring water, wine, and bay leaves to a boil. Remove from heat, add fillets and cover.
Set aside to for 15 minutes, or until fish flakes easily but retains some firmness.
Remove from poaching liquid and let cool fully in a colander.
Discard poaching liquid.
Mix remaining ingredients in a bowl until well combined.
Gently flake the cooled fillets over the cream mixture and season with salt and freshly-ground black pepper.
Fold the salmon flakes gently into the cream, taking care not to break up the salmon.
If not using immediately, store refrigerated in a covered glass container for up to 4 days.
If using the same day, place in a serving dish and garnish with dill.
Cover and chill for at least 2 hours.
Serve with sliced bread, toasts, or crackers.
Notes
Serves 6-8 as a heavy appetizer or first course.
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