Gateshead Potted Salmon from The Complete Book of Home Preserving by Mary Norwak
Scale the salmon and wash it well. Dry and split the fish to remove the backbone. Season with salt, pepper and spices and put into an oven-proof dish with the butter. Leave to stand for 3 hours, th...
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Ingredients
- 2 lb/1 kg salmon
- Salt
- pepper
- Pinch of ground mace
- Pinch of ground nutmeg
- 8 oz/225 g clarified butter
- 8 oz/225 g butter
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