Salmon Pots

A delightful salmon pâté starter fit for any dinner party or festive occasion. So easy to make and visually very attractive. I guarantee your dining guests will be impressed.

30 minutes

Fish - 8-12 minutes

200°C

Ingredients

500g raw salmon fillet

- skin removed
Pâté
100g full fat Greek yoghurt
2 tbsp lemon juice
1 small bunch of dill

- finely chopped
6 pickled baby cornichons

- finely chopped
Generous grind of black pepper
Pinch of sea salt
Garnish
Springs of fresh dill
Baby Gem lettuce leaves
Lemon quarters
Toasted pitta bread

- 1 per person

Instructions

Cook salmon :
01 Check the piece of salmon is clean, no scales or skin. Line a baking tray with baking parchment and lay the fish on top. Place in a hot oven and cook for 8-12 minutes, depending on the thickness of the fillet. Remove from the oven when cooked and leave to go cold. When cold using a fork, gently flake the fish. Leave to one side.
Make salmon pâté:
02 In a medium sized mixing bowl, combine the yoghurt, lemon juice, finely chopped herbs and cornichons. Now fold in the flaked salmon and season lightly with sea salt and black pepper. Do not over mix. Chill and keep until ready to take to the table.
Serve:
03 Line each ramekin with small leaves of gem lettuce, top with spoonfuls of salmon pâté and place a sprig or two of fresh dill for decoration.
Garnish:
04 Be creative but these pots look lovely with extra fresh lemon and a slice of hot pitta bread.

Notes

The salmon pâté can be made the day before and stored chilled in the refrigerator until required, and if fresh dill is not your favourite herb, fresh parsley tastes equally as good also.