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Potted Smoked Salmon

American.Kitchen's picture
Potted Smoked Salmon is a fine Christmas recipe. The Potted Smoked Salmon gets it grant taste from Salmon mixed in dry white wine and flavored with pepper. If you are a seafood lover then you should try this Potted Smoked Salmon recipe.
Ingredients
  Fresh salmon 1 1⁄2 Pound
  Dry white wine 2 Tablespoon
  Minced shallots 2 Tablespoon
  Bay leaf 1
  Salt 1 Teaspoon
  White pepper To Taste
  Ground cloves 1⁄8 Teaspoon
  Mace 1⁄8 Teaspoon
  Unsalted butter 3⁄4 Cup (12 tbs), softened
  Smoked salmon 1⁄2 Pound, cut into 1 inch pieces
  White pepper/ salt To Taste
  Clarified butter 1⁄3 Cup (5.33 tbs), made by melting 1/2 cup butter, skimming off the top, and straining through a double thickness of cheesecloth
Directions

Arrange the salmon in a buttered baking pan just large enough to hold it, sprinkle with wine and shallots andseason with bay leaf, salt, pepper, cloves, and mace.
Cut 1/4 cup of the butter into pats and arrange over salmon.
Bake, covered, in a 350° F oven for 45 to 50 minutes, or until the fish flakes easily.
Let cool to room temperature.
Skin, bone, and flake the salmon, and strain the cooking liquid into a blender or food processor.
Add the salmon, blend until smooth, and with the motor running add the remaining butter, 1 tablespoon at a time, until the mixture is smooth.
Transfer to a bowl.
Add, the smoked salmon to blender and puree.
Beat the smoked salmon into the fresh salmon mixture, season with salt and white pepper to taste, and transfer to a terrine or crock.
Cover with clarified butter and plastic wrap and chill overnight.
The salmon will keep, covered and chilled with the seal unbroken, for up to one week.
Suggest serving the salmon at room temperature with whole wheat crackers or thin dark bread.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Party

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