Spicy potted salmon with capers

Moist buttery salmon and crisp garlic toast makes a sensational starter or snack from Martin Blunos
By Martin Blunos
Spicy potted salmon with capers
  • Rating:
  • Serves: 4
  • Cook Time: 7 minutes
  • Prep Time: 15 minutes plus standing
  • Effort: easy



  • 450 g salmon
  • 1 pinches freshly ground salt and black pepper
  • 200 ml dry white wine
  • 0.25 tsp grated nutmeg
  • 1 pinches cayenne pepper
  • 250 g unsalted butter
  • tbsp small capers
  • 1 tbsp vinegar, from the capers


1. Cut the salmon into 1cm cubes, sprinkle with salt and allow it to stand for 20 minutes. Wash the salt off in cold water and dry well with kitchen paper. 2. Put the salmon into a saucepan with the wine and season with nutmeg, pepper and cayenne. 3. Simmer for about five to seven minutes and then remove from the heat. 4. Cut the butter into pieces and add to the salmon mix. Add the capers and their vinegar. 5. Season to taste. Keep mixing gently until the butter starts to re-set this will add air to the mix, then spoon into pots or ramekins and level with a teaspoon. 6. Pour over the melted butter and leave to set. 7. Set the oven to 200°C/gas 6. Cut the French stick into slices and rub with the garlic. Drizzle with olive oil and bake for five or six minutes until crisp. Serve with the potted salmon

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