Potted Salmon

Ingredients for 1 servings:

• 250 g salmon, sliced
• 125 ml white wine
• 4 peppercorns, black
• ¼ tsp salt
• 1 pinch of nutmeg, freshly ground
• 1 clove(s)
• 2 tsp vinegar (white wine vinegar)
• 2 tbsp cream
• ½ tsp coriander, ground
• 50 g butter, melted
• Salt and pepper, black from the mill
• 1 pinch of nutmeg, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Salmon cream or salmon in a pot

Bring the wine to a simmer with the bay leaf, clove, peppercorns, salt, and nutmeg. Add the salmon and add enough water to just cover the salmon. Simmer for about 8 minutes, until the salmon is no longer translucent. Remove the salmon (do not discard the cooking liquid) and let it cool. Then carefully remove the skin, any bones, and any dark brown spots. Remove the bay leaf and peppercorns from the cooking liquid and reduce it until about 3 tablespoons of stock remain. To finish, add the salmon, the remaining stock, and all other ingredients to a food processor and puree for seconds. Pour the salmon cream into a small terrine dish and sprinkle with some coarsely ground black pepper. If you want to keep the salmon in the refrigerator for a few days, pour melted, melted butter over it to create an airtight seal. Serve the salmon cream with toast as an appetizer. If you don’t like cilantro, you can substitute it with dill.