Potted salmon recipe
- Cuisine: Dutch
- Prep Time: 1 hr(s)
- Cook Time: 20 min(s)
- Serves 12
Sydney chef Geert Elzinga, from Essen restaurant shows us the Dutch way to make potted salmon and homemade mayonnaise.
Potted salmon is a wonderful starter to any meal. The salmon can be substituted by trout if the cooking of a 3 kilogram salmon proves too much for your kitchen.
Ingredients1 whole salmon (fresh)
½L white wine
1 carrot, roughly chopped
1 onion, roughly chopped
2 bay leaves
Pinch of salt
Pinch of pepper
3 egg yolks
30g lemon juice
30g French mustard
4 dL cottonseed or grape seed oil
1 dL olive oil
PreparationIn a large pot, add the white wine, water, carrot, onion, bay leaves and salt and pepper.
Add the whole salmon, and bring to the boil. Leave the fish to poach on a simmer for 6-7 minutes per ½ kilogram of fish.
Once cooked, leave to cool for 10 to 15 minutes off the heat. When cool, remove the salmon and set aside in the fridge.
Using either a stick blender, or a whisk, add the egg yolks, lemon juice, mustard and salt and blend. Pour the oil on top of this mixture, with your whisk or blender still in the bowl.
Turn on your blender, or start whisking, and the oil will slowly mix in, creating a smooth sauce.
Fillet the salmon very gently so all the bones stay on the carcass.
Fill little jam jars with about 150g of salmon, and dress the mayonnaise on top with a few sprigs of dill.
Put the lid on and serve chilled with sourdough bread.
If you want to serve it whole, put the whole salmon on a platter and drizzle with mayonnaise and sprinkle with dill.
If you enjoyed this Potted salmon recipe then browse more Dutch recipes, appetiser recipes, sauce and dressing recipes, dutch radio recipes, easy recipes and our most popular hainanese chicken rice recipe.
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