I am a massive fan of fish, and especially smoked salmon, so I wanted to try something that I could use as a sandwich spread or with a salad. This Potted Salmon keeps really well in a sealed container, perfect for lunches or picnics.
280g low fat soft cheese
3 tbsp mayonnaise
200g smoked salmon, chopped
Can of red salmon (213g)
1 Lemon, zest and 1 tbsp of juice
60g melted butter
1 tbsp dill, chopped
Putting it all Together
Cut half the cucumber into thin rings and dice the rest. Put the diced bits in a bowl and sprinkle with salt, leave for 20 minutes then drain and squeeze out excess liquid with kitchen paper.
Meanwhile, beat together the soft cheese with the mayonnaise, the tinned and smoked salmon, chopped dill, lemon zest and juice. Remove the diced cucumber from the bowl and fold into the salmon cream cheese mixture with half the melted butter. Salt & Pepper to taste.
Spoon the mixture into a large glass jar. Top with cucumber slices and brush the top with melted butter.
Seal and chill overnight. Serve with fresh crusty bread - I made some olive bread and it went very nicely!