Potted salmon with pickled cucumber

Name: Potted salmon with pickled cucumber
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and coarsely ground black pepper; sea salt and coarsely ground black pepper; a little olive oil, to taste; 75 g (3 oz) smoked salmon, finely chopped; 125 g (4 oz) unsalted butter, softened; 1 tbsp thick yogurt; ½ tbsp finely chopped chives; 325 g (11 oz) salmon fillet, skinned; 2 large shallots, peeled and thinly sliced; 1 tsp mustard seeds; 4 tsp caster sugar; 1 tbsp finely chopped dill; juice of ½ lemon; good pinch of cayenne pepper; 1 medium cucumber; 200 ml (7 fl oz) white wine vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

325 g (11 oz) salmon fillet, skinned
75 g (3

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

First prepare the pickled cucumber. Halve the cucumber lengthways, scoop out the seeds, then slice thinly at an angle and put into a bowl. Meanwhile, put the vinegar, shallots, mustard seeds, sugar, salt and pepper into a pan and bring to the boil, then remove from the heat and leave to cool a little. Pour over the cucumbers and set aside for 1 hour, stirring every so of