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P OT T E D S A L M O N
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Makes 6 x 200ml (7 fl oz) jars Takes 25 mins Cost per serve £1·32 150g (5oz) unsalted butter, plus extra for greasing 1 tbsp olive oil 600g (1¼lb) salmon fillet, skin-on ½ tsp freshly grated nutmeg ¼ tsp cayenne pepper, plus extra to garnish 5 drops Worcestershire sauce lemon slices, to garnish (optional) toasted bread, to serve (optional) Each serving contains Energy 1604kJ 388kcal
19%
Fat
Saturates
Sugars
Salt
34g 15g <1g 0·3g 48% 73% 0% 5%
of the reference intake. See page 96. Carbohydrate 1g Protein 21g Fibre <1g
Start by sterilising 6 x 200ml (7oz) heatproof jars – Kilner jars or jam jars with a resealable lid work well. Wash them in the sink with hot, soapy water and rinse clean. Dry in the oven for 1 hour at gas 1, 140°C, fan 120°C. Set aside. Once cooled, grease each jar with butter.
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Heat the oil in a large pan over a high heat. Add the fish, skin-side down. Reduce the heat to medium and cook for 2 minutes on each side. Cover the pan and cook for a further minute. Turn off the heat, but leave the fish in the pan for 5 minutes (it will continue cooking).
5
DE LICIOU S SPIN S
Trout and fennel seeds Use skin-on trout fillets in place of salmon, cooking as instructed in step 2. Omit the nutmeg and cayenne pepper in step 4 and use 1 tsp crushed fennel seeds and 1 tbsp finely chopped fresh dill in their place. Pot up and garnish with a few sprigs of dill. Crab and tarragon Swap the salmon for 625g (1¼lb) cooked crab, skipping step 2 and the first part of step 4. Replace the nutmeg and cayenne pepper in step 4 with 1 tbsp each chopped tarragon and lemon zest.
Meanwhile, peel and discard the salmon skin. Scatter the nutmeg, cayenne pepper, Worcestershire sauce and seasoning over the fish, then flake with a fork. Discard any stray bones.
Perfect partners
Smoked mackerel and horseradish Replace the salmon with 625g (1¼lb) smoked mackerel fillets and miss out step 2. Swap the nutmeg for 2 tsp creamed horseradish.
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Pour the butter into a jug through a muslinlined sieve to catch the milk solids – this is called clarifying. Pour half the butter over the flaked salmon and return to a low heat. Warm through for 5 minutes, stirring occasionally.
For more step-by-step recipes, visit tesco.com/realfood
Organic Brown Bloomer, 80p/400g (20p/100g) Sliced and lightly toasted, this bloomer is a great match for the potted salmon. Spread it on and tuck in.
Watercress, £1·30/85g (£1·53/100g) Bright, fresh and peppery, watercress makes a brilliant garnish, or try a handful in a potted salmon sandwich.