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

NO.55
WINTER2017

Fast potted salmon

Fast potted salmon , provided you have a food processor or blender. The Editor has stumbled upon small packets of smoked salmon from Chicken of the Sea. They require no refrigeration and their shelf life is long, so make good tenants for your larder. We could not in good conscience describe these things as versatile but they make a good fast and cheap version of potted fish. Two generous starters or enough fish for four dainty sandwiches.


 

  • Salmon-Chicken-of-the-Sea.jpg a 3 oz packet of Chicken of the Sea smoked salmon
  • 2-3 Tablespoons unsalted butter
  • ½ teaspoon lemon juice
  • scant ¼ teaspoon cayenne
  • pinch or two of mace
  • a quick grind of black pepper
  • about 2 teaspoons capers, more or less (optional)

 


Blast everything in a food processor or blender until the ingredients become a smooth paste, then fold the capers into the mix and divide the paste into two suitable ceramic pots or ramekins. Serve with toast or good crackers or make sandwiches.

Notes:

-No salt is specified because the salmon has been given a saline cure.

-This is, strictly speaking, not a traditional pot because it will not last as long due to the lemon juice and capers, although they are acidic enough to help retard spoilage in the refrigerator for a while. We make no apologies for the modification, however, because the recipe serves as a savory enough stopgap when unexpected guests appear, no fresher fish is available or money is tight.