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Potted Hot and Cold Smoked Salmon

Potted smoked salmon

Smoked salmon is not the first thing you think of when potting in butter, however if you make this you will have the perfect ingredient for a tasty simple starter or a quick nibble to have with a glass of bubbly. By capturing the flavour of both the salmon and the fresh herbs you will have a fabulous start to any meal or wonderful indulgent nibble to tuck into however you chose. I like it with warm toasted sour dough and a final squeeze of lemon.


100g smoked salmon

100g fresh salmon

Salt and pepper

1 lemon

1/2 red chilli chopped finely

2 tbsp of flat leaf parsley

1 tsp of fennel seeds

Here's how

Season the salmon fillet with a little salt and pepper

Place the fish on top of a sheet of foil 20cm square, fold up the line to encase the fish