Potted salmon with pickles
potted salmon

Serves: 6    Prep: 20 mins    Chilling time: 1 hour


  • 500g salmon fillet
  • 2 Mrs Elswood Cucumber Spears With Dill, finely chopped
  • 250g British unsalted butter
  • 1 small shallot, finely chopped  
  • 1 tbsp fresh dill, finely chopped
  • Zest 1 lemon
  • 2 tbsp capers, roughly chopped
  • 1/2 tsp fresh ground black pepper
  • 1 tsp pink peppercorns, lightly crushed
  • Salt and pepper to season
  • Crusty bread or warm toast to serve


  1. Place the salmon in a tight fitting sauce pan, cover with water and place on a high heat. Bring to the boil and reduce heat, simmer for 9 minutes until the salmon is just cooked through and can be flaked easily. Carefully remove from the water and allow to cool.
  2. Gently melt the butter in a small pan, remove from the heat and allow to settle for a minute so the white solids settle to the bottom of the pan. Carefully pour the butter into a warmed jug, stopping before you get to the milky residue, discard this.
  3. Flake the cooled salmon into a bowl, add the cucumber spears, shallot, dill, lemon zest, capers and freshly ground black pepper. Pour over 3/4 of the melted butter and season well. Stir together until well combined. 
  4. Divide the mixture between small storage jars, gently push down with the back of a spoon and pour over the reserved butter. Top each one with a generous pinch of pink peppercorns. Chill for at least one hour before serving with crusty bread or warm toast.
  • Top Tip: For a speedy alternative, try replacing the fresh salmon with tinned.


  • Recipe courtesy of Mrs Elswood, the UK’s number one pickled cucumber brand and one of the official sponsors of National Picnic Week 2017 (16th - 25th June). For more information about Mrs Elswood, visit https://www.MrsElswoodUK.com/.