Potted Salmon with Pickled Cucumbers
- 1 1/4 pound salmon fillet, boneless and skinless
- Salt and pepper
- 1 quart vegetable stock
- zest and juice of 1 lemon
- 1/2 tablespoon chives, chopped
- 1/2 tablespoon Chervil, chopped
- 3 tablespoons horseradish sauce
- 1 cup unsalted butter, melted and slightly cooled
- 4 cucumbers
- 1 2/3 cups white wine vinegar
- 1 1/4 cups superfine sugar
- 2 tablespoons sea salt
- 1 clove garlic, peeled and crushed
- 1 red chile, split
- 1 bay leaf
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Chervil (1/2 tablespoon)
- Chives (1/2 tablespoon)
- Cucumbers (4)
- Garlic (1 clove)
- Lemon, zest and juice of (1)
- Red chile (1)
- Seafood
- Salmon, boneless and skinless fillet (1 1/4 pound)
- Canned Goods
Vegetable stock (1 quart)
- Condiments
- Horseradish sauce (3 tablespoons)
- White wine vinegar (1 2/3 cups)
- Cooking & Baking
- Salt and pepper (1)
- Sea salt (2 tablespoons)
- Superfine sugar (1 1/4 cups)
- Dairy
- Butter, unsalted (1 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 14, 2012 (1 year ago).
17 people saved this recipe.
