Potted Salmon

Potted Salmon
31st December 2020 Richard Stuttle

Simple but delicious Potted Salmon

This simple and delicious recipe comes from Head Chef and Owner Tom Jackson at Finbarr’s Durham. Perfect for a seafood snack or a New Year’s Eve starter…


Our locally sourced ingredients ensure we can produce the finest quality dishes whilst supporting our local economy.

Our menu, both classical and inspiring, offers something to please the tastes and expectations of all our guests.


Serves 6 


  • 250g Hot Smoked Salmon (Flaked)
  • 250g Fresh Salmon (Steamed And Flaked)
  • 100g Smoked Salmon (Thinly Shredded)
  • 2 Egg Yolks
  • Juice From 1/2 Lemon
  • 100g Sour Cream
  • 100g Soft Butter
  • 1small Bunch Dill (Chopped)
  • Salt & Pepper
  • 150g Melted Butter (Clarified)


Blend the egg yolks, lemon juice, sour cream & soft butter in a food processor until smooth.

Remove the mixture to a large bowl and season with salt and pepper

Stir in chopped dill & all of the salmon (being careful not to overwork the salmon, gentle fold).

Place in small ramekins and put in the fridge to set.

Once set pour a thin layer of clarified butter on the top of the potted salmon to seal and return to refrigerator.

Serve with dressed watercress and crusty bread.

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