Whenever I decide to eat salmon for dinner, it’s usually roasted or steamed in the oven with salsa or spices. It’s always delicious but always the same. So with a little Web research and a major craving for a new salmon recipe, I stumbled upon Potted Salmon! Have you ever even heard of potted salmon? Yeah, neither had I. What I found out is that this unique salmon recipe originated in Britain in the 1800′s when salmon was baked and then preserved in pots by covering with butter. I could definitely work with that!

Potted Salmon

1+ lbs. salmon fillet, boneless and skinless
salt and pepper to taste
1 qt. vegetable stock
2 bay leaves
zest and juice of 1 lemon
1-2 drops hot sauce
1/2 tsp curry powder
1/2 Tbsp chives, chopped
1/2 Tbsp parsley, chopped
3 Tbsp horseradish sauce (purchased sauce is just fine)
salt and pepper to taste
1 cup unsalted butter, melted (fresh homemade butter is best, and it’s super easy!)
crusty bread + garlic cloves, for garnish

I removed the skin and any bones from the beautiful fresh salmon fillets and seasoned with salt and pepper.

In a medium pot, I brought the vegetable stock and bay leaves to a boil. I removed the pot from the heat and added the salmon to the liquid. I left the salmon in the stock until room temperature, around 20 minutes. What a beautiful way to poach the salmon.

I removed the salmon from the stock, flaked in to pieces and placed in a bowl.

I added the lemon juice and zest, hot sauce, curry powder, chives, parsley, horseradish sauce, salt and pepper. I poured in 3/4 cup of the melted butter and folded everything together.

I divided the mixture in to 6 individual ramekins and patted down the mixture lightly with the back of a spoon until flat. I poured the remaining melted butter over the salmon in each ramekin, with at least 1/4 inch of butter.

I placed the ramekins in the refrigerator to chill for at least 1 hour. Before you are ready to eat the potted salmon, leave on the counter for 30 minutes to remove some of the chill. I suggest serving on garlic toast or in a fresh salad. For the garlic toast, I sliced up some bread, lightly toasted and rubbed with fresh garlic.

I am so excited about this new salmon recipe and I think you’ll love it too! The salmon has a little bit of spice from the hot sauce and horseradish sauce and a lot of fresh flavor from the lemon and herbs. Since the salmon is so soft and buttery, the garlic toast adds the right amount of crunch to each bite.

The salmon will keep in the fridge for up to 10 days and the freezer for up to 3 months! That’s the benefit of preserving in delicious butter.

Potted Salmon on Garlic Toast
 
 

Author:

Ingredients
  • 1+ lbs. salmon fillet, boneless and skinless
  • salt and pepper to taste
  • 1 qt. vegetable stock
  • 2 bay leaves
  • zest and juice of 1 lemon
  • 1-2 drops hot sauce
  • ½ tsp curry powder
  • ½ Tbsp chives, chopped
  • ½ Tbsp parsley, chopped
  • 3 Tbsp horseradish sauce (purchased sauce is just fine)
  • salt and pepper to taste
  • 1 cup unsalted butter, melted
  • crusty bread + garlic cloves, for garnish

Instructions
  1. Remove the skin and any bones from the beautiful fresh salmon fillets and season with salt and pepper.
  2. In a medium pot, bring the vegetable stock and bay leaves to a boil. Remove the pot from the heat and add the salmon to the liquid. Leave the salmon in the stock until room temperature, around 20 minutes.
  3. Remove the salmon from the stock, flake in to pieces and place in a bowl.
  4. Add the lemon juice and zest, hot sauce, curry powder, chives, parsley, horseradish sauce, salt and pepper. Pour in ¾ cup of the melted butter and fold everything together.
  5. Divide the mixture in to 6 individual ramekins and pat down the mixture lightly with the back of a spoon until flat. Poured the remaining melted butter over the salmon in each ramekin, with at least ¼ inch of butter.
  6. Place the ramekins in the refrigerator to chill for at least 1 hour. Before you are ready to eat the potted salmon, leave on the counter for 30 minutes to remove some of the chill.
  7. I suggest serving on garlic toast or in a fresh salad. For the garlic toast, slice up some bread, lightly toast and rub with fresh garlic.