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Salmon potted with dill

An excellent summer dish. Serve with toast.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


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
3 Limes
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')

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