Name: Potted Salmon, Horseradish and Pickled Cucumber
Cook time: 30 min
Ingredients: 2 cucumbers; 250ml white wine vinegar; 125g caster sugar; 1 tablespoon sea salt; 1 small garlic clove, peeled and crushed; ½ red chilli, split; sprig of thyme; 1 small bay leaf; 4 fillets of salmon, roughly 120g each; 650ml freshvegetable stock *1; juice and zest of 1 small lemon; 2 teaspoons chopped chives; 2 teaspoons chopped dill, chervil or parsley; 35g creamed horseradish; 100g melted salted butter; 60g melted butter; herb garnish

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Delicious flaked salmon with zesty lemon, fresh herbs, the warmth of horseradish and richness of butter complemented by the acidity and sweetness of the pickled cucumbers. Delicious served with hot toast as a starter, breakfast, brunch or a light lunch! An incredibly versatile and tasty dish from Bryn Williams’ cookery book Bryn’s Kitchen.

**Bryn’s Potted Salmon overlooked by a cheeky Welsh Lady from times gone by!**

I typically make this as starter when I want something which can be prepared ahead and ready to go with little to no effort when serving. Simply remember to take out of the fridge 20 minutes before you want to serve, place the pickled cucumber on the table and toast some bread! You are ready to go!

I also typically make enough so that I will have some left over for a quick breakfast/brunch or lunch in the following day for two. They really work for every meal and will store for a couple of days, covered in the fridge.

How to make Pickled Cucumber

For the Pickled Cucumber you will need:

cucumbers
white wine vinegar
sugar
garlic
chilli
thyme
bay leaf

Peel, remove the seeds and cut the cucumbers into batons. Transfer to your sterilised jar. Put the vinegar and sugar into a saucepan with the garlic and chilli and boiler 2 minutes. Take off the heat and add the thyme and bay leaf. Pour over the cucumber, cover, leave to cool and then refrigerate.

How to make Potted Salmon with Horseradish

salmon
vegetable stock
creamed horseradish sauce
lemon
herbs
seasoning
butter

First cook the salmon fillets by bringing the stock to the boil. Take off the heat and add the salmon. Leave to cool, the salmon will cook in the boiling water as it cools down. When the salmon and stock are at room temperature, remove the salmon from the stock, remove the skin and flake the salmon. Place in a mixing bowl and add the horseradish, lemon zest and juice, herbs, seasoning and butter. Transfer to ramekin dishes, flatten the surface, pour over the remaining butter and garnish with fresh herbs. Put in the fridge to set and all done!

Potted Salmon, Horseradish and Pickled Cucumber

Course Breakfast, brunch, Lunch, Starter

Cuisine British

Keyword Butter, Fresh Herbs, Horseradish, Hot Toast, lemon, Salmon

Cook Time 30 minutes

Servings 4

Author Bryn Williams, from Bryn’s Kitchen

Ingredients

For the pickled cucumber:

2 cucumbers
250ml white wine vinegar
125g caster sugar
1 tablespoon sea salt
1 small garlic clove, peeled and crushed
½ red chilli, split
sprig of thyme
1 small bay leaf

For the potted salmon:

4 fillets of salmon, roughly 120g each
650ml freshvegetable stock *1
juice and zest of 1 small lemon
2 teaspoons chopped chives
2 teaspoons chopped dill, chervil or parsley
35g creamed horseradish
100g melted salted butter

Topping:

60g melted butter
herb garnish

Instructions

Equipment

Medium and small saucepans
Mixing bowl
Chopping board and knife
Kitchen scales
Measuring spoons
Sterilised jam/preserving jar and lid

Method

For the pickled cucumber: peel the cucumbers and cut in half lengthways. Remove the seeds with a teaspoon.
Cut the halves into 2.5cm lengths then slice each one into 4 batons and place in a bowl
Boil the vinegar, sugar, salt, garlic and chilli for 2 minutes and then add the thyme and bay leaf. Pour mixture over cucumber. Cover with a lid or foil and set aside to cool.
When completely cold, store on sterilised preserving jar and store in the fridge.
For the potted salmon: Season salmon with salt and pepper. Bring the vegetable stock to the boil and remove from the heat. Add the salmon to the stock and leave to cool.
Once the salmon has reached room temperature, remove it from the stock, flake it into large pieces and place them in a clean bowl.
Add the lemon juice and zest, chives, chervil, horseradish cream and salt and pepper. Stir in the 150g butter and carefully fold everything together.
Divide the mixture evenly into individual ramekins. Pat the mixture down to create a smooth surface. If desired pour over the remaining melted butter
For topping: divide the melted butter between the tops of the 4 potted salmon.
Garnish with fresh herbs.
Refrigerate so that the butter on the top of the salmon solidifes.
Take out of the fridge 20 minutes before you want to serve.

Recipe Notes

To serve: serve simply with hot toast. (You do not need to serve with extra butter as the butter in and on the potted salmon will melt beautifully into the hot toast.

Vegetable stock: if you do not have any fresh vegetable stock (who does?), rather than use a stock cube, which I would not recommend, I cook the fish in the following: