Archive for June, 2010


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potted salmon

This may be the most luxurious way to prepare fresh, wild salmon. It’s perfect for a dinner party, or just you and a baguette.

8 oz centre-cut wild sockeye salmon, skinned, trimmed & pinbones removed

1 tbs brandy

kosher salt and freshly ground pepper

4  tbs butter, softened (plus more for sealing)

1/4 cup minced shallots

1 tbs creme fraiche (or use sour cream)

4 oz chilled smoked salmon, 1/4-inch dice

1 tbs fresh lemon juice

1 1/2 tsp olive oil

1 egg yolk

Place fresh salmon in a shallow dish and sprinkle on both sides with brandy, 3/4 tsp salt and 1/8 tsp pepper. Cover with plastic wrap and refrigerate for an hour, turning over after 30 minutes.

Bring water to a boil in the bottom of a steamer. Place salmon in steamer basket and cover with lid. Gently steam for about 8 minutes, until medium-rare.

Melt 2 tsp butter in a medium pan over medium heat. Add shallots. Cook for 2 minutes, stirring occasionally. Season with a pinch of salt and cook for 3-4 more minutes, until translucent.

In a small bowl, beat remaining butter until it’s very smooth. Stir in creme fraiche and set aside.

In a large bowl, break up cooked salmon into chunks. Stir in smoked salmon, shallots, lemon juice, olive oil and egg yolk. Season with salt and pepper. Fold in butter mixture. Transfer to a food processor and pulse until smooth.

Transfer mixture to small ceramic crocks, leaving 1/2-inch of room at the tops. Smooth the salmon mixture and wipe the insides of the rims clean. Refrigerate an hour, until cold.

Cover tops with 1/4-inch thick layer of clarified butter and refrigerate for a day to let flavours develop. Store up to a week in the fridge. Use within two days after butter seal is broken.

To serve, remove butter seal. Let stand to warm for 10-15 minutes (to reach spreading consistency). Spread salmon on slices of fresh baguette or crackers.

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