Potted Salmon Recipe
A gloriously simple restaurant quality potted salmon recipe from Phil Howard is given added brilliance by creme fraiche and watercress mousse
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Baking dish
- Serving glass
- Saucepan
- Blender
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fine-mesh sieve
- Stove
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 650g of salmon fillet
- 1 lemon, zested and sliced
- 1 bunch of spring onions, green ends shredded, roots trimmed
- 4 celery sticks, finely sliced
- 1 fennel bulb, finely sliced
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 8 star anise
- salt
- pepper
- 1 cucumber
- 250ml of white wine vinegar
- 250g of caster sugar
- 1 2.5cm piece of fresh horseradish root, finely grated
- 2 tbsp of dill, chopped
- 250ml of crème fraîche
- 500g of watercress, leaves picked
- 50g of unsalted butter
- 1 onion, finely sliced
- 300ml of whipping cream
- 1 gelatine leaf
- 300ml of double cream
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