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.
Place the 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.
Taste and add seasoning if required, and another pinch of chilli powder if you're feeling brave!
Divide the salmon mix between four ramekins or little cups, pat down gently to flatten the top. Pour the remaining butter over each salmon pot to seal. Chill for 1-2 hours.
Remove from the fridge about 10 minutes before serving, to allow the butter to soften. Serve with hot toasted sour dough bread or oatcakes.