Potted salmon with griddled toasts
Prep time: 10 minutes
Cook time: 5 minutes
400g (14oz) unsalted butter
A good pinch of chilli flakes
4 tbsp chopped fresh dill
4 tbsp chopped fresh chives
Finely grated zest 1 lemon
2 x 185g (6½oz) packs hot smoked salmon
Sour dough or crusty bread, sliced
Fresh lemon wedges
1. Gently melt the butter in a medium saucepan and then spoon off the clarified butter, leaving behind the white whey, which can be discarded. Add the chilli and herbs and lemon zest to the clarified butter and set to one side.
2. Roughly flake the hot smoked salmon, discarding the skin, and divide among 8 small jars or ramekins. Spoon the clarified butter mix over, ensuring you get an equal amount of herbs over each. Allow to cool before chilling in the fridge overnight.
3. To serve, griddle the bread until lightly charred. Place the jars of potted salmon on plates, add a wedge of lemon and some griddled bread and serve.