Potted Salmon is a light, rillette-style paté so easy to make, yet packed with so much flavor.

Potted Salmon is a combination of lightly smoked salmon, lemon, fennel, cream cheese and pink peppercorns. I sealed the pots with clarified butter, so I could make them today to enjoy over the Easter weekend. Before we go any further, I have to confess. I do not like Pickled fish. I cannot tell you why, I just don’t. Sadly I live in Cape Town and it is literally the headquarters of the curry or pickled fish brigade. If you could ( you can’t, it is lock down) walk down the street, the aromas of braised onion and Malay curry flavors will meet you in the street. So, while everyone is eating their way through bowls of curried fish I will be enjoying homemade crackers with potted salmon.

Potted Salmon

makes about 500 ml

Ingredients

200 g Salmon Ribbon Slices

250 g cream cheese

1 spring onion

1 slice lemon

10 pink peppercorns

zest and juice of 1 lemon

1 – 2 T chopped fennel

2 T/30 ml butter – melted

pink peppercorns and fennel for decoration

Method

Place 150 g of the salmon, cream cheese, spring onion,1 slice lemon( yes, the whole slice), pink peppercorns, zest and juice of a lemon in a food processor and blitz until it comes together, but still a little chunky. Transfer from the processor into a bowl. Chop the remaining 50 g salmon into very small bits and mix into the mixture. Taste and if you are happy with the taste, spoon into small ramekins or jars. Melt the butter, allow to stand so that the white solids can drop to the bottom. Pour the clear butter over the paté. Place a few peppercorns, a sprig fennel and a little piece of lemon in the butter for decorations. Keep in refrigerator until needed. Serve with homemade crostini or crackers.

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