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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Potted salmon dates back to eighteenth century England. There are numerous regional variations and this one comes from Newcastle-upon-Tyne. Ingredients:
4 salmon steaks, each weighing approximately 6 ounces |
1/4 ounce ground mace |
1/4 ounce ground cloves, well mixed with mace |
white pepper |
2 ounces unsalted butter |
unsalted butter, melted |
Directions:
1. Set the oven to 180°C/ 350°F/ Gas 4.
2. Wipe the salmon steaks and season with the spices and a little white pepper.
3. Place them in a well-buttered ovenproof dish and dot with butter.
4. Cover with a lid or piece of foil and bake for 30-40 minutes, occasionally basting the steaks with the liquid.
5. Lift out the salmon steaks and allow them to drain well.
6. Allow them to cool a little, and then remove all skin and bones and flake the flesh finely.
7. Place in 4-6 ramekin dishes and press down well.
8. Spoon the melted butter over the fish to seal, and leave to set.
9. Serve well chilled, as a starter, with buttered crusty bread or toast.
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