All this week I’m sharing wonderful salmon recipes. Today’s dish featured as part of Heathcote & Co’s Sunday Lunch canapés at the Manchester International Festival; it’s the dish we served to Macbeth himself, Kenneth Branagh: Potted and Smoked Salmon
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Recipe
What you need
600g salmon, poached in fish stock and chilled in fridge
1 shallot, finely chopped and blanched
Good sprig of dill, chopped
10 green peppercorns, roughly chopped
1 clove garlic crushed
125ml horseradish cream
2 leaves gelatine
A good squeeze of lemon
Salt & pepper
Smoke salmon thinly sliced
Salad leaves
What you do
Roll out a wide piece of smoked salmon on cling film on to your table top, in preparation to rolling the potted salmon on.
Warm the horseradish cream and add the gelatine. When dissolved mix all the other ingredients together and add the gently flaked poached salmon.
Place the poached salmon mixture on to the smoked salmon and roll up as a “sausage roll” using the cling film, twist the ends very tightly then chill for at least 24 hours.
To serve
Serve with rocket salad or baby gems and soured chive cream.
Check back tomorrow for another great salmon recipe.
-Paul
