Potted Salmon with Lemon and Dill

Western Starter: This is a much more sophisticated starter so would be ideal for a dinner party. Preparation can be done well in advance so you can concentrate on the main course

Keith Vigon @cook_4574654

United Kingdom

Western Starter: This is a much more sophisticated starter so would be ideal for a dinner party. Preparation can be done well in advance so you can concentrate on the main course

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Ingredients

45 mins

6 servings

350 gcooked salmon skinned
hundred and 40 g butter
softened rind and juice of 1 large a lemon
2 teaspoonschopped fresh dill
to tastesalt and pepper
75 gflaked armaments roughly chopped

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Steps

45 mins

1

Flaked the salmon into a bowl then place into a food processor together with two thirds of the butter, the lemon rind and juice, half of the deal and the salt and pepper.
2

Blend until quite smooth
3

Mix in the flaked Almonds, check the seasoning and fact that mixture into small ramekins
4

Scatter the other half on the DL over the top of each ramekin.
5

Clarify the remaining butter, and pour over each ramekin to make a seal.
6

Refrigerate before serving, and do so served with craudites