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.
- 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
- 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.
- 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.
- Strain the liquid and let it cool. (Throw away the solids).
- 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).
- Cover the pots with plastic wrap and refrigerate overnight
- Serve with toast, capers and crème fraiche if you like.
- 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.