Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Potted Salar Flaky Smoked Salmon

recipe by Tom Bridge, Newburgh

Ingredients :
350g Salar Flaky Smoked Salmon broken into flakes
a generous pinch each of nutmeg and mace
100g softened butter
salt and freshly milled black pepper
2 tablespoons port
2 tablespoons double cream
butter for the pot(s)
1 lemon, thinly sliced
sprigs of fresh parsley

Method :
Put the Flaky Smoked Salmon into a large bowl with all the other ingredients except the lemon and parsley.

Mix and blend the mixture thoroughly until it is very smooth. (Do not use a blender to do this.)

Spoon the mixture into 1 large or several small buttered pots, preferably earthenware.

Cover with buttered greaseproof paper and weight the filling down with something heavy.

Place in the fridge for at least 24 hours.

Remove the paper and dress the Potted Flaky Smoked Salmon with slices of lemon and sprigs of fresh parsley.

Serve with slices of warm wholemeal toast or oatcakes - perfect for that special evening!

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Potted Salar Flaky Smoked Salmon

recipe by Tom Bridge, Newburgh

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