Sefton of Salmon


  • 500 g (1 lb) cooked wild salmon fillet, boneless and skinless
  • 25 g (1 oz) unsalted butter
  • 6 free-range eggs
  • 600 mls (1 pint) milk
  • 1 tablespoon white wine
  • salt
  • pepper
  • mace
  • 1 tablespoon each finely chopped tarragon and parsley


Break the salmon into chunks or flakes. Generously butteran ovenproof dish, and lay the salmon in the bottom. Beat the remaining ingredients, and pour over the fish. Dot with any remaining butter. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes, or until the custard has set. Serve hot, warm or cold. The mixture can, of course, also be baked in a pastry case as a salmon tart or quiche.