• 500g salmon fillet
  • 2 Mrs Elswood Cucumber Spears With Dill, finely chopped
  • 250g British unsalted butter
  • 1 small shallot, finely chopped  
  • 1 tbsp fresh dill, finely chopped
  • Zest 1 lemon
  • 2 tbsp capers, roughly chopped
  • 1/2 tsp fresh ground black pepper
  • 1 tsp pink peppercorns, lightly crushed
  • Salt and pepper to season
  • Crusty bread or warm toast to serve
  • Place the salmon in a tight fitting sauce pan, cover with water and place on a high heat. Bring to the boil and reduce heat, simmer for 9 minutes until the salmon is just cooked through and can be flaked easily. Carefully remove from the water and allow to cool.

  • Gently melt the butter in a small pan, remove from the heat and allow to settle for a minute so the white solids settle to the bottom of the pan. Carefully pour the butter into a warmed jug, stopping before you get to the milky residue, discard this.

  • Flake the cooled salmon into a bowl, add the cucumber spears, shallot, dill, lemon zest, capers and freshly ground black pepper. Pour over 3/4 of the melted butter and season well. Stir together until well combined. 

  • Divide the mixture between small storage jars, gently push down with the back of a spoon and pour over the reserved butter. Top each one with a generous pinch of pink peppercorns. Chill for at least one hour before serving with crusty bread or warm toast.


Potted salmon with pickles

Delicious served as a starter or a light alfresco lunch

Serves 6 

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