Potted Salmon With Pickled Cucumbers Recipe

Name: Potted Salmon With Pickled Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pound salmon fillet, boneless and skinless; Salt and pepper; 1 quart vegetable stock; zest and juice of 1 lemon; 1/2 tablespoon chives, chopped; 1/2 tablespoon Chervil, chopped; 3 tablespoons horseradish sauce*; 1 cup unsalted butter, melted and slightly cooled; 4 cucumbers; 1 2/3 cups white wine vinegar; 1 1/4 cups superfine sugar; 2 tablespoons sea salt; 1 clove garlic, peeled and crushed; 1 red chile, split; 1 bay leaf

Servings: persons

1 1/4 pound salmon fillet, boneless and skinless
Salt and pepper
1 quart vegetable stock
zest and juice of 1 lemon
1/2 tablespoon chives, chopped
1/2 tablespoon Chervil, chopped
3 tablespoons horseradish sauce*
1 cup unsalted butter, melted and slightly cooled
4 cucumbers
1 2/3 cups white wine vinegar
1 1/4 cups superfine sugar
2 tablespoons sea salt
1 clove garlic, peeled and crushed
1 red chile, split
1 bay leaf

1
Peel the cucumbers and cut in half lengthwise.
2
To remove the seeds, take a teaspoon and make a trench down the center, carefully scooping out the seeds.
3
Cut the cucumber halves into 1-inch lengths, then slice each one into four sticks.
4
Place in a bowl or pan and set aside.
5
Boil the vinegar, sugar, salt, garlic, and chile in a heavy-bottomed saucepan for 2 minutes, then add the thyme and bay leaf.
6
Remove from the heat and pour the mixture over the cucumber.
7
Cover with a lid or foil and set aside to cool.
8
When they are completely cold, pour the cucumber and pickling juices into a sterilized preserving jar and seal tightly.
9
Label with the date.
10
The pickled cucumbers will keep for up to 3 months in the refrigerator.

980

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1 1/4 pound salmon fillet, boneless and skinless, Salt and pepper, 1 quart vegetable stock, zest and juice of 1 lemon, and more.

Yes, Potted Salmon With Pickled Cucumbers 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 Pickled Cucumbers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions