Potted Salmon With Cornichons Recipe

Name: Potted Salmon With Cornichons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz boneless white fish fillets; 1 medium fennel bulb; 1/4 cup fish stock; 1 None lemon, juiced; 1 tbsp wholegrain mustard; 1/2 cup creme fraiche or sour cream; 1 tbsp finely chopped fresh dill or fennel tops; 1 tbsp freshly grated horseradish; 8 oz smoked salmon, bones and skin removed; 7 oz cornichons, to serve; None None Crusty baguette, to serve

Servings: persons

8 oz boneless white fish fillets
1 medium fennel bulb
1/4 cup fish stock
1 None lemon, juiced
1 tbsp wholegrain mustard
1/2 cup creme fraiche or sour cream
1 tbsp finely chopped fresh dill or fennel tops
1 tbsp freshly grated horseradish
8 oz smoked salmon, bones and skin removed
7 oz cornichons, to serve
None None Crusty baguette, to serve

1
Place fish fillets in a small saucepan and just cover with water. Slice half fennel bulb and add to pan with the fish stock. Bring to a boil. Reduce heat to low; simmer for 1 min. Remove from heat and set aside to cool.
2
Mix the lemon juice, mustard, creme fraiche, chopped dill and horseradish in a large bowl. Finely chop remaining half of fennel bulb and add to the bowl.
3
Carefully flake smoked salmon into the bowl. Drain the cooled fish fillets (discard fennel) and add to bowl. Gently fold together and season to taste with salt and pepper.
4
Transfer to a jar or serving dish and refrigerate until required (the potted salmon will last up to 7 days, covered, in refrigerator). Serve with cornichons and sliced, crusty baguette.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz boneless white fish fillets, 1 medium fennel bulb, 1/4 cup fish stock, 1 None lemon, juiced, and more.

Yes, Potted Salmon With Cornichons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potted Salmon With Cornichons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions