Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guest and keep it in jar and refrigerate and you can keep in in jars for one week.
Cooking Time: few minutes Serves 4
or dry sherry
|350 g/12 oz|
or 3/4 lb in
175 g/6 oz or
|3/4 lb |
Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.
Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.
Fresh Salmon Cooked In Foil
Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .
If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.
Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.
If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .
If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.
The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.
1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.
2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.
3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.
To Bake The Salmon
Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.
Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.