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Salmon potted with dill
An excellent summer dish. Serve with toast
For 6-8 people:
750g/1½ lbs Salmon fillet – wild or organic if possible – with the skin removed, as well as any small bones, by your fishmonger
6 tablespoons (90ml) Olive Oil
3 tablespoons (45ml) chopped fresh Dill
1 heaped tablespoon 920ml) Capers
A little Salt and freshly-ground Pepper
- Chop the fish finely.
- Mix in the chopped dill, juice from the limes, olive oil and a little salt and pepper, pack the mixture in the dish you intend to serve it in - cover - then chill overnight.
Serve with warm toast, unsalted butter and for a special occasion Pickled Cucumber (see 'Cucumber; pickled')