Poached Potted Salmon and Finn Triple Cream

27 February 2018 — Lunch, Party, Starter

Smoked salmon with Finn Triple Cream


  • 2 x 150g salmon fillets
  • 50g butter
  • 100g smoked salmon slices
  • 100g Finn Triple Cream
  • Dill
  • Black pepper
  • Lemon zest

How to make it

When you need a sophisticated lunch option look no further than our Potted Salmon and Finn Triple Cream. It’s ideal for creating little party canapes or to spread on a slice of toast, it’ll even work as a sandwich filler. It’s decadent and rich so one little pot should serve about 6-8 people.

  • Poach one salmon fillet:  In a saucepan with a lid, simmer the fish in enough water to cover it, for about 6 minutes. Drain and leave to cool
  • Cut the salmon fillets into small cubes each about 1.5cm square. Put the cubes in a pan with 50g of cubed butter and place on a low heat for about 2-3 minutes. The butter will have melted and you may want to turn over the cubes once. Remove from heat and set aside
  • Taking the poached salmon, flake it into chunky pieces and add to a food processor
  • Add the smoked salmon, dill, and the Finn Triple Cream – cubed
  • Add the zest of a lemon and black pepper
  • Blend the mixture until almost smooth, you may want to use a spatula to collect any mixture that’s worked up the sides of the mixer
  • Remove the mixture from the mixer and place into a bowl. Add the cooked salmon cubes and fold in gently
  • Spoon the mixture into a small glass or ceramic jar.
  • Pour over the melted butter from the cooked salmon
  • adda few sprigs of dill or chives to garnish
  • Cover and leave in the fridge to set
  • Eat within 2 days

This recipe has been adapted from a Hairy Biker’s original recipe.

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