Potted Salmon

Name: Potted Salmon
Cuisine: British
Ingredients: 8½ oz (240 g) skinless salmon fillet, pin bones removed; Sea salt and freshly coarse-ground black pepper; Sea salt and freshly coarse-ground black pepper; 1 lemon, thinly sliced, plus finely grated zest and juice of 1 lemon; 1 lemon, thinly sliced, plus finely grated zest and juice of 1 lemon; 1 fresh thyme sprig; 2 fresh dill sprigs, 1 left whole and 1 finely chopped; 1 tablespoon olive oil; 6 tablespoons (85 g) butter; 1 tablespoon finely chopped fresh chives; 4 tiny fresh flat-leaf parsley sprigs; Malted granary bread toast, cut into triangles, for serving (see Chef’s Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tea at the Palace

By Carolyn Robb

Published 2022

About

This is a great way to use up small trimmings of salmon. Combined with plenty of fresh herbs, lemon zest, and coarse black pepper, and served with rustic malted granary toast, it makes a hearty afternoon tea treat fit for a king!

Ingredients

8½ oz (240 g) skinless salmon fillet, pin bones removed
Sea salt and freshly coarse-ground black pepper

Europe
United Kingdom
Starter
Fish course
Pescatarian
Low carb
Keto

Method

Preheat the oven to 350°F (180°C).

Place the salmon in a small baking dish. Season with a pinch of salt and a few twists of pepper. Lay the lemon slices over the salmon, then top with the thyme sprig and the whole dill sprig. Drizzle the oil over the fish. Cover the dish with a