Potted salmon with pickles

18 September 2017 by
First published: 30 September 2017

Potted salmon with pickles

Mrs Elswood’s potted salmon with pickles recipe is delicious served as a starter or a light alfresco lunch. The salmon is delish with the sharper pickle taste and the crusty warm bread makes this a great dish for the cooler autumn nights. Plus, it’s a great way to make sure you’re getting your fill of omega-3. We love!

Serves 6


500g salmon fillet

2 Mrs Elswood Cucumber Spears With Dill, finely chopped

250g British unsalted butter

1 small shallot, finely chopped

1tbsp fresh dill, finely chopped

Zest 1 lemon

2tbsp capers, roughly chopped

1/2tsp fresh ground black pepper

1tsp pink peppercorns, lightly crushed

Salt and pepper to season

Crusty bread or warm toast to serve


Place the salmon in a tight-fitting saucepan, cover with water and place on a high heat. Bring to the boil and reduce heat, simmer for 9 minutes until the salmon is just cooked through and can be flaked easily. Carefully remove from the water and allow to cool.

Gently melt the butter in a small pan, remove from the heat and allow to settle for a minute so the white solids settle to the bottom of the pan. Carefully pour the butter into a warmed jug, stopping before you get to the milky residue, discard this.

Flake the cooled salmon into a bowl, add the cucumber spears, shallot, dill, lemon zest, capers and freshly ground black pepper. Pour over 3/4 of the melted butter and season well. Stir together until well combined. 

Divide the mixture between small storage jars, gently push down with the back of a spoon and pour over the reserved butter. Top each one with a generous pinch of pink peppercorns. Chill for at least one hour before serving with crusty bread or warm toast.

Top Tip: For a speedy alternative, try replacing the fresh salmon with tinned.

Want more? Check out our griddled salmon recipe or these tuna tostadas.

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