Potted hot-smoked salmon with onion and apple pickle
- Published: 9 Dec 16
- Updated: 18 Mar 24
It wouldn’t be Christmas without a salmon starter. This potted hot-smoked salmon dish is simple, satisfying and best served alongside crusty bread and pickle.
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Serves 6
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Hands-on time 30 min, plus chilling
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Ingredients
- 500g hot-smoked salmon, skin removed, flaked into small pieces
- Zest ½ lemon, juice 1
- 1 tsp coriander seeds, toasted in a dry pan, then crushed to a fine powder using a pestle and mortar
- 1 tsp ground black pepper
- Small bunch fresh dill, chopped
- ½ small bunch fresh coriander, finely chopped
- 180g unsalted butter, melted and white solids discarded
- Toasted sourdough bread to serve
For the pickle
- Juice ½ lemon
- 2 tbsp white wine vinegar
- 2 tbsp caster sugar
- ½ red onion, very finely sliced
- 1 granny smith apple, peeled and spiralised or cut into thin batons
- 1 tsp fine sea salt
You’ll also need…
- 6 x 150ml ramekins
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Method
- Mix the salmon, lemon zest and juice, ground coriander, pepper and herbs together in a bowl. Divide among 6 ramekins and pack down with the back of a spoon. Pour over the melted butter and chill for 2 hours or until the butter is solid. Take out of the fridge 30 minutes before serving.
- For the pickle, mix the lemon juice, vinegar and sugar in a bowl, then add the onion, apple and salt. Toss, then leave for 15 minutes. Squeeze out the liquid, then serve the pickle with the potted salmon and toast.
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- Recipe from November 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 422kcals
- Fat
- 32.3g (17.3g saturated)
- Protein
- 22g
- Carbohydrates
- 10.2g (10g sugars)
- Fibre
- 1.1g
- Salt
- 1.8g
delicious. tips
Complete the recipe up to 48 hours in advance, then cover and chill. Bring to room temperature before serving.
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[…] in a cool place. This recipe for potted hot-smoked salmon with a quick apple pickle slaw is from Delicious magazine and as you can see by the tinsel, it was the starter that I made for Christmas. But it struck me […]