Potted Salmon / Rillettes: recipes & websites

• Potted smoked salmon: from one of Rick Stein’s Food Heroes
• Another Potted Salmon

• Another Potted salmon II

• Another Potted salmon III

• Another Potted Salmon w. créme fraîche
  


• Potted Salar Flaky Smoked Salmon
• Newcastle Potted Salmon
  
• Potted Smoked Salmon and Trout

And a recipe from Corban's, NZ (?)

• Potted Salmon:
  
  Enjoying Wine
  Potted Salmon
  Potted SalmonServes 6
  
  * 3 tablespoons cream cheese
  * 1 cup créme fraîche
  * 1 teaspoon brandy
  * juice of 1/2 lime
  * 1 small clove garlic, minced
  * 2 teaspoons fresh thyme leaves
  * 200g hot-smoked salmon, skin discarded
  * zest of 1 lime
  * sliced rye bread or pumpernickel to serve
  
  Beat together the cream cheese, créme fraîche, brandy, lime juice, garlic and thyme.
  
  Cut the salmon into rough 2cm dice.
  
  Using a fork, mash a few peices of salmon into the cream cheese mixture. Gently fold in the remaining salmon and the lime zest.
  
  Spoon into ramekins or small bowls, cover and refrigerate for at least four hours before serving.
  
  Spread onto small squares of rye bread or pumpernickel to serve.
  Wine Match
  
  Sauvignon Blanc (Corbans Cottage Block Marlborough Sauvignon Blanc)
  
  Recipe courtesy of Cuisine
• The Great British Kitchen
  Potted salmon was very popular in the eighteenth century. There are a number of variations and this one comes from Newcastle-upon-Tyne.
  
  Ingredients
  
  Serves: 4
  
  4 x 175 Gram Salmon steaks (6 oz)
  15 Gram Ground mace & ground cloves well mixed
  White pepper
  50 Gram Butter (2 oz)
  Melted butter
  
  
  Method
  
  Set the oven to 180 �C / 350 �F / Gas 4.
  
  Wipe the salmon steaks and season with the spices and a little pepper. Place in a well-buttered ovenproof dish and dot with butter. Cover with a lid or piece of foil and bake for 30-40 minutes, occasionally basting the steaks with the liquid.
  
  Lift out the salmon steaks and allow to drain well. Allow to cool a little, then remove all skin and bones and flake the flesh finely. Place in 4-6 ramekin dishes and press down well. Spoon the melted butter over the fish to seal, and leave to set. Serve well chilled, as a starter, with buttered crusty bread or toast."