Salmon and watercress pots

    31 min

    This fresh salmon pâté is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grain-based dish.

    37 people made this

    Serves: 4 

    • 250 g (8½ oz) piece of salmon fillet
    • 1 bay leaf
    • 2–3 onion slices
    • 5 black peppercorns
    • 200 g (7 oz) smoked salmon slices
    • 200 g (7 oz) fromage frais
    • 3 tbsp crème fraîche
    • finely grated zest of ½ lemon
    • 1 tbsp lemon juice
    • 1 tsp horseradish sauce
    • 4 tbsp chopped fresh watercress
    • salt and pepper
    • Watercress salad
    • 2 tbsp orange juice
    • 1 tbsp sunflower oil
    • 1 tsp Dijon mustard
    • ½ tsp clear honey
    • 100 g (3½ oz) watercress leaves

    Prep:30min  ›  Cook:1min  ›  Ready in:31min 

    1. Place the salmon fillet in a shallow pan with the bay leaf, onion slices and peppercorns. Cover with cold water and bring to the boil. Simmer for 1 minute, then remove from the heat and allow the salmon to cool in the liquid for 1 hour.
    2. Meanwhile, use the smoked salmon slices to line 4 lightly oiled ramekin dishes, allowing the excess salmon to hang over the sides.
    3. Drain the salmon fillet and flake the flesh, discarding the skin and any bones. Put the fish in a food processor or blender with the fromage frais, crème fraîche, lemon zest and juice, horseradish and salt and pepper to taste. Process until smooth. Alternatively, for a coarse-textured pâté, use a fork to mix and mash the flaked fish with the other ingredients.
    4. Spoon half of the salmon pâté into the smoked salmon-lined dishes. Mix the chopped watercress into the remaining pâté, then divide among the ramekins. Fold back the overhanging smoked salmon and press down lightly to flatten the tops. Chill for 2 hours.
    5. When ready to serve, mix together the orange juice, oil, mustard and honey in a bowl. Add the watercress and toss. Spoon the salad onto 4 plates, then turn out a salmon pot onto each one.

    Some more ideas

    Make the pâté with canned salmon, which will be higher in calcium due to the bones it contains. Drain a can of red salmon, about 212 g, and remove any skin. Mash the fish with 200 g (7 oz) reduced-fat soft cheese with chives, 3 tbsp mayonnaise and ½ tsp Tabasco sauce. Season with plenty of freshly ground black pepper. Spoon half of the pâté into the smoked salmon-lined ramekin dishes, top each with 1 tbsp chopped watercress and spoon over the remaining pâté. Make the salad with mixed rocket and spinach leaves. * Omit the smoked salmon slices. Double the quantity of watercress and mix into all of the pâté at the end of step 3, then serve as a delicious dip with a selection of vegetable strips and bread sticks or warm pitta bread fingers.

    Plus points

    Salmon contains omega-3 polyunsaturated fatty acids, which can help to prevent arteries clogging up and therefore play a part in protecting against strokes and heart attacks. * Watercress provides good amounts of several antioxidants, including vitamin C, vitamin E and beta-carotene. Like all dark green vegetables, watercress also contains substantial amounts of folate.

    Each serving provides

    B1, B6, B12, niacin * A, C, E, selenium * B2, folate, calcium, iron, potassium, zinc

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    Reviews in English (2)


     -  29 Dec 2012


    this went down really well at a recent dinner party, everyone loved it!!  -  11 Aug 2010