Potted salmon with pickles
Delicious served as starter or a light alfresco lunch
500g salmon fillet
2 Mrs Elswood Cucumber Spears With Dill, finely chopped
250g British unsalted butter
1 small shallot, finely chopped
1 tbsp fresh dill, finely chopped
Zest 1 lemon
2 tbsp capers, roughly chopped
1/2 tsp fresh ground black pepper
1 tsp pink peppercorns, lightly crushed
Salt and pepper to season
Crusty bread or warm toast to serve
Place the salmon in a tight fitting sauce pan, cover with water and place on a high heat. Bring to the boil and reduce heat, simmer for 9 minutes until the salmon is just cooked through and can be flaked easily. Carefully remove from the water and allow to cool.
Gently melt the butter in a small pan, remove from the heat and allow to settle for a minute so the white solids settle to the bottom of the pan. Carefully pour the butter into a warmed jug, stopping before you get to the milky residue, discard this.
Flake the cooled salmon into a bowl, add the cucumber spears, shallot, dill, lemon zest, capers and freshly ground black pepper. Pour over 3/4 of the melted butter and season well. Stir together until well combined.
Divide the mixture between small storage jars, gently push down with the back of a spoon and pour over the reserved butter. Top each one with a generous pinch of pink peppercorns. Chill for at least one hour before serving with crusty bread or warm toast.