- For the Norwegian potted salmon
- 250g skinless, boneless Norwegian salmon, cut into 1cm dice
- 150g clarified butter
- 1 clove of garlic, minced
- ¼ tsp paprika
- ¼ tsp ground mace
- 1 tbs chopped chives
- flaky sea salt and freshly ground black pepper
- For the pickled cucumber
- ½ cucumber, peeled, deseeded and cut into thin lozenges
- 2 tsp flaky sea salt
- 100ml white wine vinegar
- 100ml white wine
- 100g caster sugar
- 1 tsp yellow mustard seeds
- 6 black peppercorns
- 1 tbs extra virgin olive oil
- 1 tsp chopped dill
- To serve
- 4 slices sourdough toast
Potted Norwegian Salmon
Potted Norwegian Salmon
This delicious potted Norwegian salmon dish teamed with sourdough toast is ideal as a starter, light snack or even as a canapé and serves 4.
Ingredients
Method
In a small saucepan, heat 30g of the butter and add the garlic and spices. Cook until fragrant and then add the remaining butter.
Warm to 60℃. Season the Norwegian diced salmon and add to the butter & spice mix, stirring gently. Once the temperature has reached 60℃ again, remove from the heat and add the chives.
Check and adjust the seasoning and divide between 4 small Kilner jars or ramekins. Chill to set.
Salt the cucumber, mixing well. Leave to one side for 30 minutes then rinse and squeeze dry in a clean cloth.
Combine the sugar, wine and vinegar in a small pan, add the peppercorns and mustard seeds and bring to the boil. Pour over the cucumber. Allow to cool and chill. The pickle will keep for a week in the fridge.
To serve, remove the potted salmon from the fridge and allow to come to room temperature. Drain the cucumber and dress with the olive oil and stir through the dill. Serve with hot sourdough toast on the side.
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