Potted Salmon

1. 1

   Place the butter, mace and bay leaf in a small pan over a medium heat and gently heat until the butter starts to bubble.

2. 2

   Remove from the heat, cover and leave to one side for about 30 minutes to infuse.

3. 3

   Meanwhile, flake the salmon into a mixing bowl, discarding any skin and bones.

4. 4

   Add the grated nutmeg, cayenne, dill, lemon juice and zest, and season generously with salt and pepper.

5. 5

   Pour in a splash of the butter and mix well to combine.

6. 6

   Divide the salmon mixture between six ramekins or small pots, pressing it down until flat.

7. 7

   Pour the rest of the melted butter through a sieve into a jug, leaving the milky liquid (solids) behind in the pan.

8. 8

   Pour the clarified butter over the salmon in the ramekins.

9. 9

   Cover the ramekins and chill in the fridge for at least 1 hour.

10. 10

    Eat within 3-4 days.

11. 11

    Take out of the fridge 15 minutes before serving.

12. 12

    Serve the potted salmon with hot, thin toast and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.