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Potted Trio of Scottish Salmon

Serves 4 as a starter
Kenny Smart
Print recipe

A make-ahead starter is essential for easy entertaining.  This Potted Trio of Scottish Salmon uses a lovely mix of poached, cold smoked and hot smoked Scottish Salmon and is delicious with some crusty bread or oatcakes.


  1. Place the Scottish Salmon, lemon juice and zest, dill, parsley, chervil and chili powder in a bowl and stir to combine the ingredients. Pour over ¾ of melted butter in the bowl and stir again.
  2. Taste and add seasoning if required, and another pinch of chilli powder if you're feeling brave!
  3. Divide the Scottish Salmon mix between four ramekins or little cups, pat down gently to flatten the top.  Pour the remaining butter over each Scottish Salmon pot to seal.  Chill for 1-2 hours.
  4. Remove from the fridge about 10 minutes before serving, to allow the butter to soften.  Serve with hot toasted sour dough bread or oatcakes.


  • 120g poached Scottish Salmon, flaked
  • 120g cold smoked Scottish Salmon
  • 120g hot smoked Scottish Salmon, flaked
  • 200g melted unsalted butter
  • 1 lemon, juice and zest
  • 1 tsp chopped dill
  • 1 tsp chopped flat parsley
  • 1 tsp chopped chervil
  • 1 pinch chili powder
  • Masson sea salt
  • Freshly ground black pepper

To serve

  • Crusty bread or oatcakes