Potted SalmonFrom RABBIT HILL INN
So many guests have requested this Potted Salmon recipe. It’s a delicious make-ahead-of-time appetizer. And it would be a terrific addition to any party menu. Read the recipe through first. It may seem like a lot of steps, but it is easy to make. We serve Potted Salmon in individual 1/2 pint serving jars. Feel free to use anything you wish. You may also opt to serve it in one large serving bowl, surrounded by assorted toasted breads, melba, and crackers.
- 1 lb Skinless Salmon Fillet
- 208 grams (about 1 cup) Crème Fraiche
- Zest of one lemon
- ¼ cup Italian Flat Leaf Parsley, chopped
- ¼ cup Chives, finely chopped
- ¼ cup Tarragon, finely chopped
- 3 whole sprigs of Thyme
- 2 whole sprigs of Tarragon
- 2 stems of Italian Parsley
- Salt (Sea salt or Kosher)
- Clarified Butter
You will also need:
- Large freezer ziplock bags
- Instant read thermometer (to check water temperaure)
- Ramekins or small 1/2 pint glass serving containers
- Place a pot of water (large enough to hold your salmon fillet) on the stove. Heat water to 130 degrees.
- Generously season your salmon on both sides with salt, pepper, and lemon zest.
- Place salmon in heavy duty freezer ziplock bag. Add the whole sprigs of herbs (parsley,tarragon, and thyme). You may have to cut your fillet to fit in bag.
- Squeeze as much air as possible out of the bag. You can use a bowl of water to push the air out by submerging it in water. Close the ziplock bag
- When hot water is holding at 130 degrees (or as close as you can get it), place the salmon in the hot water.
- Poach until just finished – about 15-20 minutes. Your timing may vary depending on how hot your water is. ** Your salmon is done when it easily flakes apart and has a light pink color (but is still moist).
- Once your salmon cooked, remove bag from water. Drain away any liquid that may have come out of the salmon. Discard this liquid.
- Once the salmon is cool enough to handle, but still warm, flake the meat into a large bowl.
- Place salmon in refrigerator to fully cool.
- When salmon is fully cool, add all other ingredients to bowl. Using a spatula, fold everything together until well combined.
- Taste and season to your taste. Don’t be afraid to be aggressive. This will be served cool. If you would like more lemon zest, add a little. If you want your salmon mixture to be creamier, add more crème fraiche. Just add small amounts at a time, and taste along the way.
- Spoon salmon mixture into your individual serving containers. Leave some room at the top.
- Chill for a few hours. Then add a thin layer of clarified butter on top of each serving. Chill again to set butter.
- Before serving, take out for preferred temperature (serve cold, cool, or room temperature).
- Serve with toast points, crackers, capers, pickles, dill, and similar accompaniments.
Please Note: If you prefer not to cook your salmon “sous-vide” style, you certainly can bake your fillet. Be sure not to dry it out. Place your fillet on a cookie tray, lined with parchment paper. Season salmon as stated above - with salt, pepper, lemon zest, and whole herbs. Add a sheet of parchment paper on top of the salmon fillet, and then cover with foil. Although all ovens vary, try baking at 300 degrees for 15-20 minutes.
* If container is sealed tight, this salmon mixture can stay fresh in refrigerator for 7 days. *