Newcastle Potted Salmon

Potted salmon dates back to eighteenth century England. There are numerous regional variations and this one comes from Newcastle-upon-Tyne.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 1 1/2 pounds, approximately

Ingredients

• 4  salmon steaks, each weighing approximately 6 ounces
• 1⁄4 ounce ground mace
• 1⁄4 ounce ground cloves, well mixed with mace
•  white pepper
• 2  ounces unsalted butter
•  unsalted butter, melted

Directions

1. Set the oven to 180°C/ 350°F/ Gas 4.
2. Wipe the salmon steaks and season with the spices and a little white pepper.
3. Place them in a well-buttered ovenproof dish and dot with butter.
4. Cover with a lid or piece of foil and bake for 30-40 minutes, occasionally basting the steaks with the liquid.
5. Lift out the salmon steaks and allow them to drain well.
6. Allow them to cool a little, and then remove all skin and bones and flake the flesh finely.
7. Place in 4-6 ramekin dishes and press down well.
8. Spoon the melted butter over the fish to seal, and leave to set.
9. Serve well chilled, as a starter, with buttered crusty bread or toast.