Sorry there has been no posts for a while, we have been internetless for past 2 weeks. To celebrate the return to normality I thought I’d treat you to this gorgeous Salmon Creme Pot recipe which is just perfect for summer picnics and parties.
Salmon spread on toast, just perfect, used as a dip with crusty bread, wonderful, use this any which way you can and I’m sure you’ll love it.
I use Greek yogurt in my recipe which makes this a tad more healthy than one using cream so you can feel just a tad virtuous as you slather it on your toast or crackers and treat yourself to an extra slice!
There aren’t many ingredients here; A salmon fillet, 1 spring onion, 1/4 teaspoon of grated nutmeg, salt and pepper to taste, half a cup of Greek yogurt, 1 egg and a tablespoon of chopped fresh dill.
I made mine in a jar but you can make yours in small ramekin dishes for individual portions if you like. This looks pretty if serving as a starter at a supper party or just handy to have a little pot on your plate with a couple of slices of toast or some crusty bread at lunch time.
To make your salmon creme pot simply chop the salmon and pop it into the jar. Whisk all the other ingredients (apart from the fresh dill) together and pour over the salmon. Top with the chopped dill and pop the lid on the jar.
Place jar in a baking tray with boiling water coming half way up the sides of the jar. Bake for 30 minutes at 180C/350F.
Be careful removing from the oven, allow to cool completely. Serve on bread, toast or crackers and store in the fridge for up to 3 days.
Salmon Creme Pot
- 1 salmon fillet skinned and chopped
- 1 spring onion finely chopped#1/4 tsp grated nutmeg
- salt and pepper to taste
- 1/2 cup Greek yogurt
- 1 egg
- 1 tbsp chopped fresh dill
- Preheat oven to 180C/350F/Gas 4 and fill baking tray with boiling water
- Place chopped salmon in kilner type jar or small ramekins if making sererate versions
- Whisk together all other ingredients (apart from the dill) and pour over the salmon
- Add the dill on top and poop lid on jar
- Place jar in a baking tray with boiling water coming half way up the sides of jar
- Bake for 30 minutes
- Remove from oven and allow to cool completely.
- Store in fridge and use within 3 days.
- Serve on toast, bread, crackers or as a dip.