Potted salmon


  • tiny bay leaves, snipped chives or dill sprigs, to garnish (optional)
  • freshly ground black pepper
  • small bunch fresh dill, feathery leaves stripped from the stalks
  • 100g/3½oz full-fat cream cheese
  • 100g/3½oz smoked salmon
  • 50g/1¾oz butter
  • 1 small unwaxed lemon
  • + 2 more ingredients
    • 1 bay leaf
    • 2x150g/5½oz skinless salmon fillets (one left whole, one cut into 1.5cm/⅝in cubes)

1. Put the whole salmon fillet in a small saucepan and pour over enough water to cover, add the bay leaf. Peel a wide strip of lemon zest using a vegetable peeler and add it to the pan. Bring the water to a gentle simmer. Cover with a lid and cook for 6 minutes. Drain the salmon, transfer it to a...

View full recipe at SpringPad


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