Prep 20 mins
Cook 45 mins
For an old-English classic with up-to-date appeal, try these lightly spiced pots of baked salmon. Serve with melba toast and green salad for a perfect appetizer.
- 1 lb fillet of whole salmon, skinned and pin-boned
- 1⁄2 teaspoon grated nutmeg
- 1⁄4 teaspoon ground cloves
- 1 pinch bay leaf powder
- 1⁄2 lemon, juice of, only
- 3 1⁄2 ounces butter, diced
- 1 small onion, finely chopped
- 1 tablespoon parsley, chopped
- fine sea salt
- fresh ground black pepper
- 2 ounces clarified butter, for the topping
- Preheat the oven to 350°F Cut the fish into 1/2in slices and transfer to a large mixing bowl.
- Add the spices and lemon juice and season to taste.
- Stir in the butter and chopped onion, and spoon the mixture into an ovenproof dish - it should be about 1 1/2in in depth. Cover with a tightly fitting lid.
- Stand the dish in a roasting tin, half-filled with hot water, taking care that the water doesn't seep into the sealed salmon mixture. Bake for about 45 minutes, or until the fish is flaky to the touch. Remove from the oven and leave on one side to cool.
- Flake the salmon with a fork and stir in the parsley. Check the seasoning before spooning the cooked fish mixture into small ramekins. Chill for a couple of hours.
- Pour a thin layer of melted clarified butter over the chilled pots and return to the fridge to set.
- Serve the pots with a crisp green salad and accompany with thin slices of toast.