Potted Salmon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salmon cubes that are baked then preserved in pots by covering with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Salmon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
309. INGREDIENTS.—Salmon; pounded mace, cloves, and pepper to taste; 3 bay-leaves, 1/4 lb. butter.
Mode.—Skin the salmon, and clean it thoroughly by wiping with a cloth (water would spoil it); cut it into square pieces, which rub with salt; let them remain till thoroughly drained, then lay them in a dish with the other ingredients, and bake. When quite done, drain them from the gravy, press into pots for use, and, when cold, pour over it clarified butter.
Time.—1/2 hour.
Modern Redaction
Ingredients:
600g salmon
sea salt, to rub
ground mace, ground cloves and freshly-ground black pepper, to taste
3 bayleaves
115g butter
400ml clarified butter (about)
Method:
Skin the salmon, remove the bones then wipe thoroughly with a cloth. Cut into generous cubes and rub liberally with sea salt then set aside to extract as much of the liquid as possible.
Wipe the salmon cubes dry then arrange on a baking dish. Season to taste with mace, cloves and black pepper then lay the bayleaves on top and dot with the butter. Transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until cooked through.
When done, remove the bayleaves and pour off the stock from the pan. Pack the salmon pieces into pots and set aside to cool. As soon as the salmon is quite cold, melt the clarified butter, pour over the salmon then set aside until cold. Cover with clingfilm and refrigerate until needed.
