Potted Salmon / Trout
Ingredients
200ml fish stock / water
pinch black peppercorns
1 sprig dill
salt and freshly ground black pepper
500gm trout/ salmon fillet
200gm goatsbridge
hot smoked trout
Pickled:
2 tbsp chopped chives
2 sprig chopped dill
3 lime juice and zest
2 shallot (chopped)
1 red Chili (chopped)
1 tbsp capers (chopped)
2 tbsp vinegar
1 tbsp honey
200g/7oz clarified butter (250g/9oz unsalted butter lightly melted
Method
Heat the fish stock / water in wide pan with dill sprig, and season with salt. Bring up to a simmer.
Place the salmon / trout fillet into the pan of hot stock. Reduce the heat to low for 2-3 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature.
Once cooled remove the salmon and flake the salmon into a bowl with a fork.
Pickled: in a mixing bowl, Mix all ingredients together and let it pickled for 10 min.
Then add the salmon into the pickled mix.
Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface.
Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. Serve with toast.
