INGREDIENTS

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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