Peppered Potted Salmon
Serving Size : 2 Preparation Time
:0:30
Categories : Fish Starter Cuisine: "British Style"
"Traditional"
300 grams fresh salmon fillet -- skinless
100 grams butter, unsalted
2 teaspoons pink peppercorns
1 teaspoon green peppercorns in brine
1 lemon -- squeezed
sea salt and black pepper
Trim any brown flesh from the salmon.
Melt 40 grams of the butter over a very low heat, add the salmon, keep the heat to an absolute minimum and when beginning to cook turn over, switch off heat and allow the salmon to continue cooking in the residual pan heat. Leave to cool in butter.
Crush the pink peppercorns, chop the green peppercorns finely.
When the salmon is cold pound the flesh with a wooden spoon taking care not to overwork.
Add the peppercorns, 2 tablespoons of cream and season to taste with salt and pepper.
Pack into two ramekins.
Melt the remaining butter and cover top of salmon. Chill until set.
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