Potted salmon with cucumber, crème fraîche and watercress
by Phil Howard
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Ingredients
Fish & Shellfish
650g of salmon fillet
Fruit & Vegetables
1 lemon, zested and sliced
1 bunch of spring onions, green ends shredded, roots trimmed
4 celery sticks, finely sliced
1 fennel bulb, finely sliced
1 cucumber
1 2.5cm piece of fresh horseradish root, finely grated
1 onion, finely sliced
Spices & Dried Herbs
1 tsp fennel seeds
8 star anise
Salad & Fresh Herbs
1 tsp coriander seeds
2 tbsp of dill, chopped
500g of watercress, leaves picked
Store Cupboard
salt
pepper
250g of caster sugar
1 gelatine leaf
Oils & Vinegars
250ml of white wine vinegar
Dairy
250ml of crème fraîche
50g of unsalted butter
300ml of whipping cream
300ml of double cream