Recipe for potted salmon and grillette sauce

By June 26th, 2018News

Head chef Dan Burridge is passionate about high quality seasonal ingredients and works with a bountiful supply of the region’s best produce. Here he shares his recipe for potted salmon with grillette sauce, the perfect make-ahead starter for easy entertaining at home. Starters like this that are a little out of the ordinary are the ideal way to start a meal. We’ll sure you’ll love this dish as much as we do!

Serves 4

Ingredients

Grillette sauce

  • 300ml whipped cream
  • 2 medium tomatoes
  • 2 lemons
  • 1 tsp tomato purée
  • Half a cup of fresh tarragon
  • Salt and pepper

Potted salmon

  • 250g filleted salmon (organic or wild)
  • 300ml fish stock
  • 6 leaves gelatine
  • 2 boiled eggs
  • 2 lemons
  • ½ cup parsley
  • ½ cup dill
  • ½ cup tarragon
  • 20 green peppercorns
  • 2 red peppers, roasted, peeled and diced
  • Salt and pepper

Stock vegetables

  • 1 bay leaf
  • 4 white peppercorns
  • Spring of thyme
  • 1 small fennel bulb, roughly chopped
  • 1 small onion, roughly chopped
  • 1 stick of celery, rough chopped

Method

Grillette Sauce

  • Whip the cream into soft peaks
  • Peel, deseed and dice the tomatoes
  • Juice one of the lemons and cut the other into segments
  • Finely chop the tarragon. Combine with the tomato and lemon, add the cream and stir to combine
  • Add the lemon juice and tomato purée and season the sauce with freshly ground black pepper

Potted Salmon

  • Gently poach the salmon in the fish stock with the stock vegetables for 8 minutes on a medium heat. Take off the heat and allow to cool.
  • Soak the gelatine leaves in cold water until soft.
  • Remove the salmon and return the stock to the heat. Add the gelatine to the stock and stir until completely dissolved. Strain and season to taste with salt and pepper.
  • Chop parsley, tarragon and dill. Separate the boiled egg, then chopped the egg white and yolk separately. Segment 1 lemon and zest the other.
  • Dice the salmon and scatter a few chunks in the bottom of Martini glasses to serve. Add a little bit of the diced egg, along with peppers, peppercorns, herbs, lemon segments and zest.
  • Pour a small amount of stock, just enough to cover the filling. Place in the fridge for 20 minutes to allow the jelly to set.
  • Take out and build another layer by repeating the process.
  • Once set, serve straight away with the grillette sauce on the side or spooned on the top. Delicious with rye bread.

Please share your creation with us on social media. Best of luck and enjoy!

Love from Hart’s xx