Salmon Pots With Asian and Scottish Flavours
By John T. Bailey
1 kg salmon (cooked in fish stock then finely chopped)
1 bunch coriander
6 kaffir lime leaves
4 small chillies
20 grams fresh ginger
1 lime – zest and juice
2 cloves garlic
500 grams clarified butter
3 tablespoons fish sauce
½ red onion, chopped finely
1 teaspoon mace
1 teaspoon nutmeg
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon clarified butter
Small baby rocket salad for garnish
4 slices of grilled sourdough bread
Fresh lemon wedge and fresh lime wedge
Place 500 grams salmon in a food processor, pulse until fine, then remove and place in a mixing bowl. Place the coriander, lime leaves, chilli, ginger, lime zest and juice, garlic and 100 grams clarified butter into the food processor, pulse until very fine, add the fish sauce. Combine the herb mixture with the chopped salmon mixture. Pipe into serving glasses or ramekins. Measure 200 grams clarified butter into a pouring jug and pour evenly over the top of each pot and set in the fridge.
Into the food processor add the other 500 grams salmon and pulse until fine, then remove and place in a mixing bowl. Place the red onion, mace, nutmeg, cayenne pepper and salt into the food processor, pulse until very fine then add ½ teaspoon clarified butter. Combine this mixture with the salmon. Pipe into serving glass or ramekin, measure remaining 200 grams clarified butter into a pouring jug and pour evenly over the top of each pot and set in the fridge.
Serve one of each variety with the rocket salad and grilled sourdough – lemon wedge to be placed with the Scottish style and lime wedge with the Asian style.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"