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Photograph of Potted Salmon with Horseradish and Pickled Cucumbers

Potted Salmon, Horseradish and Pickled Cucumber

Delicious flaked salmon with zesty lemon, fresh herbs, the warmth of horseradish and richness of butter complemented by the acidity and sweetness of the pickled cucumbers. Delicious served with hot toast.

Course Breakfast, brunch, Lunch, Starter
Cuisine British
Keyword Butter, Fresh Herbs, Horseradish, Hot Toast, lemon, Salmon
Cook Time 30 minutes
Servings 4
Author Bryn Williams, from Bryn's Kitchen

Ingredients

For the pickled cucumber:

  • 2 cucumbers
  • 250ml white wine vinegar
  • 125g caster sugar
  • 1 tablespoon sea salt
  • 1 small garlic clove, peeled and crushed
  • ½ red chilli, split
  • sprig of thyme
  • 1 small bay leaf

For the potted salmon:

  • 4 fillets of salmon, roughly 120g each
  • 650ml freshvegetable stock  *1
  • juice and zest of 1 small lemon
  • 2 teaspoons chopped chives
  • 2 teaspoons chopped dill, chervil or parsley
  • 35g creamed horseradish
  • 100g melted salted butter

Topping:

  • 60g melted butter
  • herb garnish

Instructions

Equipment

  1. Medium and small saucepans

  2. Mixing bowl

  3. Chopping board and knife

  4. Kitchen scales

  5. Measuring spoons

  6. Sterilised jam/preserving jar and lid

Method

  1. For the pickled cucumber: peel the cucumbers and cut in half lengthways. Remove the seeds with a teaspoon.

  2. Cut the halves into 2.5cm lengths then slice each one into 4 batons and place in a bowl

  3. Boil the vinegar, sugar, salt, garlic and chilli for 2 minutes and then add the thyme and bay leaf. Pour mixture over cucumber. Cover with a lid or foil and set aside to cool.

  4. When completely cold, store on sterilised preserving jar and store in the fridge. 

  5. For the potted salmon: Season salmon with salt and pepper. Bring the vegetable stock to the boil and remove from the heat. Add the salmon to the stock and leave to cool.

  6. Once the salmon has reached room temperature, remove it from the stock, flake it into large pieces and place them in a clean bowl. 

  7. Add the lemon juice and zest, chives, chervil, horseradish cream and salt and pepper. Stir in the 150g butter and carefully fold everything together.

  8. Divide the mixture evenly into individual ramekins. Pat the mixture down to create a smooth surface. If desired pour over the remaining melted butter

  9. For topping: divide the melted butter between the tops of the 4 potted salmon.

  10. Garnish with fresh herbs.

  11. Refrigerate so that the butter on the top of the salmon solidifes.

  12. Take out of the fridge 20 minutes before you want to serve.

Recipe Notes

To serve: serve simply with hot toast. (You do not need to serve with extra butter as the butter in and on the potted salmon will melt beautifully into the hot toast. 

Vegetable stock: if you do not have any fresh vegetable stock (who does?), rather than use a stock cube, which I would not recommend, I cook the fish in the following:

  • water
  • 1 x small onion, peelt and quartered
  • 2 x lemon quarters
  • snipped chives. 
  • ¼ teaspoon salt
  • grinding of fresh pepper

Pickled cucumbers: these will store in the fridge for up to 3 months.