| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Frances, Bissell’s, Xmas, Kitc | 1 | servings | |
INGREDIENTS
| 225 | g | Smoked salmon; (off-cuts will do) |
| 170 | g | Unsalted butter; softened |
| 1 | Lemon; juice of | |
| 1 | pn | Ground mace |
| Fine sea salt | ||
| Freshly-ground white pepper |
INSTRUCTIONS
Put the pieces of smoked salmon and butter into a food processor and blend until smooth. Season to taste with lemon juice, mace, salt and pepper. Spoon the mixture into ramekins, garnish with herbs if liked and chill until ready to serve. If you want to keep this for a week or so, cover with a layer of clarified butter which will seal it. Variations: you can use lobster, crayfish, sardines, shrimps, oysters and smoked trout or mackerel. For potted sardines, mix in a little grated apple, a few finely-chopped shallots and a sprinkling of finely-chopped dill. For devilled potted shrimps, season with salt, cayenne pepper and lemon juice. For potted oysters, use shucked and drained raw oysters, thoroughly dried on a tea towel and pound them into the butter together with two anchovy fillets per six oysters. Season with mace or nutmeg and lemon juice. Potted oysters should be treated in the same way as raw oysters. They should be eaten within a few hours of preparation and should NOT be kept overnight, even in a refrigerator. Potted smoked fish is very good served with cucumber and horseradish relish. Make this by mixing the finely-chopped flesh of a medium-sized cucumber with four finely-chopped spring onions, three chopped sprigs of mint and a tablespoon of grated horseradish. Stir this into 150ml thick Greek yoghurt and season to taste with freshly-ground black pepper. Converted by MC_Buster. NOTES : Serves 8 as a starter Converted by MM_Buster v2.0l.
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