The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Potted salmon.

This is a reasonably nontraditional britishfoodinamerica variation on potting. The combination of fresh and smoked fish enhances the flavor and texture. It looks pretty too.


Canada-salmon014.jpg- 1 plus 2 Tablespoons softened unsalted butter
- ½ lb skinned salmon cut in 1-inch chunks
- salt and pepper to taste
- 1 ½ cups white wine or 1 cup wine and ½ cup dry sherry
- about ¼ cup minced shallots
- lemon peel, about ¾ x 2 inches or the equivalent
- ¼ lb smoked salmon cut in thin ribbons
- about 2 teaspoons lemon juice


  1. Mash the butter in a skillet, add the salmon chunks, shallots, peel, wine, salt and pepper to taste and simmer the mixture for a very few minutes, just until the salmon is as cooked as you want it.
  2. Remove the fish and sprinkle it with lemon juice, then boil the liquid hard until you have a thickened, filmy reduction of about 2 Tablespoons.
  3. Strain the liquid and let it cool. (Throw away the solids).
  4. Fold everything together - - the fresh fish will disintegrate - - taste for lemon, salt and pepper and pack the mixture into a pot or pots (ramekins really).
  5. Cover the pots with plastic wrap and refrigerate overnight
  6. Serve with toast, capers and crème fraiche if you like.

Notes:

- We add hot sauce.

- White pepper is an option if you do not want specks.

- Red wine is good with poached salmon and makes an interesting variation here instead of the white. Pick a red that is not too robust and substitute a little orange juice for half of the lemon juice.

- As always, you can go traditional and top the pot with melted butter to chill.