Potted hot-smoked salmon with onion and apple pickle

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