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

Potted Salar Flaky Smoked Salmon with Citrus, Caper and Parsley Dressing

recipe by Ranald MacDonald, Boisdale Restaurant, Belgravia, London. (Serves 6-8)

500g / 18 oz Salar Flaky Smoked Salmon
150g / 5 oz butter
1 banana shallot, very finely chopped
2 cloves of garlic, very finely chopped
1 teaspoon nutmeg
1 tablespoon fresh rosemary, very finely chopped
1 Scotch bonnet red chilli, seeded and finely chopped (optional)
zest and juice of 1 unwaxed lemon
zest and juice of 1 unwaxed lime

Melt the butter in a pan on a very low heat and add the shallot, garlic, nutmeg and rosemary, and, if using, chilli. Season with black pepper only. Gently cook through, ensuring that nothing burns, for 3 or 4 minutes until the shallots are translucent. Take off the heat and add the lemon and lime zest and leave for 3 or 4 minutes.

Coarsely break up the salmon with your fingers and place in your chosen potting container. Add the lemon and lime juice to the salmon and fork through. Then add two-thirds of the butter mixture to the salmon and thoroughly fork into the salmon until it is evenly distributed. Test the seasoning and, if necessary, add a little salt. Pour the remaining butter mixture over the top and place in the fridge. Leave to set and infuse flavours, ideally overnight.

Serve on warm, wholemeal toast.

Citrus, caper and parsley dressing

60g / 2 oz shallots, finely chopped
30g / 1 oz capers, finely chopped
30ml / 1 fl oz virgin olive oil
1 large medium-hot red chilli, seeded and finely chopped
zest of 1 unwaxed lime, finely grated
zest of 1 unwaxed lemon, finely grated
a squeeze of lime juice
a squeeze of lemon juice
small bunch of parsley, finely chopped

Combine all the ingredients in a bowl and serve drizzled over the potted salmon.

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 with Citrus, Caper and Parsley Dressing

recipe by Ranald MacDonald, Boisdale Restaurant, Belgravia, London. (Serves 6-8)

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