Potted fresh & smoked salmon

Name: Potted fresh & smoked salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 600 grams skinless salmon fillet; 100 grams butter; 200 grams smoked salmon; 2 lemons, juice only; 1 teaspoons chilli paste or harissa paste

Potted fresh & smoked salmon might be a good recipe to expand your main course recipe box. This recipe serves 6. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 303 calories, 26g of protein, and 21g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. 13 people found this recipe to be tasty and satisfying. If you have salmon fillet, harissa paste, salmon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, you might also like recipes such as Fish Pie With Fresh and Smoked Salmon, Potted Salmon With Pickled Cucumbers, and Spicy Potted Salmon With Capers.

Instructions

Put the salmon fillets in one layer in a microwaveable dish and dot with 25g/1oz of the butter, salt and pepper. Cover with cling film, stabbed several times, then microwave on High for 5-6 minutes, until the salmon is just cooked. (Or put in a frying pan, cover with boiling water, season and poach for 5-6 minutes, and add the butter to the food processor.) Leave to cool.

Ingredients you will need

Salt And Pepper

Salmon

Butter

Water

Equipment you will use

Food Processor

Frying Pan

Microwave

Flake the salmon into a food processor, adding the juices from the dish. Chop the smoked salmon roughly and add to the processor with the lemon juice, chilli or harissa paste, salt and pepper.

Ingredients you will need

Salt And Pepper

Smoked Salmon

Lemon Juice

Harissa

Chili Pepper

Salmon

Equipment you will use

Food Processor

Process until finely chopped, but with a bit of texture, then turn into a 1 litre serving dish. Melt the remaining butter in a small pan, remove from the heat and allow the sediment to settle. Carefully pour the butter over the salmon, leaving the sediment behind. Leave to cool, then chill until set, about 2 hours. (The salmon may be frozen for up to 1 month.)

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

Equipment

Food Processor

Frying Pan

Microwave

Ingredients

Servings:

600grams

skinless salmon fillet 100grams

butter 200grams

smoked salmon 2

lemons, juice only 1teaspoons

chilli paste or harissa paste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Smoked Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.