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Potted Salmon Recipe Cocoa and Lavender

Potted Salmon

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine French
Servings 6 People


  • 3 cups Water
  • 1 cup White Wine
  • 6 fresh bay leaves
  • 1 lb (.450 kg) Salmon Fillet boneless and skinless
  • 4 oz Cured Salmon diced, lox
  • 1 cup Crème fraiche
  • 3 tbsp (+ garnish) Fresh Dill chopped
  • 3 tbsp Fresh Chives chopped
  • 1/4 tsp Piment d'esplette
  • 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


  • 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.


Serves 6-8 as a heavy appetizer or first course.
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