Potted hot-smoked salmon with onion and apple pickle

Name: Potted hot-smoked salmon with onion and apple pickle
Cuisine: British
Ingredients: 500g hot-smoked salmon, skin removed, flaked into small pieces; Zest ½ lemon, juice 1; 1 tsp coriander seeds, toasted in a dry pan, then crushed to a fine powder using a pestle and mortar; 1 tsp ground black pepper; Small bunch fresh dill, chopped; ½ small bunch fresh coriander, finely chopped; 180g unsalted butter, melted and white solids discarded; Toasted sourdough bread to serve; Juice ½ lemon; 2 tbsp white wine vinegar; 2 tbsp caster sugar; ½ red onion, very finely sliced; 1 granny smith apple, peeled and spiralised or cut into thin batons; 1 tsp fine sea salt; 6 x 150ml ramekins

Instructions

It wouldn’t be Christmas without a salmon starter. This potted hot-smoked salmon dish is simple, satisfying and best served alongside crusty bread and pickle.

Updated at: Mon, 09 Dec 2024 07:51:01 GMT