Potted Salmon

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • cold salmon
  • salt and pepper
  • cayenne pepper
  • ground mace
  • anchovy essence


Free the fish from skin and bone, and pound it thoroughly. Add the seasoning by degrees, add anchovy essence to taste and clarified butter a few drops at a time, until the right consistency and flavour is obtained. Rub the ingredients through a fine sieve, press into small pots and cover with a good layer of clarified butter. Fresh salmon may also be potted.