These heavenly salmon pots are creamy, bursting with flavour and a fantastic option for a light starter. Serve with some melba toast or crusty bread.
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1 packet bread sauce mix
225g cooked salmon
2 teaspoons lemon juice
2 tablespoons single cream
3 sprigs fresh dill
salt and pepper, to taste
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Method Prep:20min › Extra time:1hr setting › Ready in:1hr20min
Make the bread sauce as directed on the packet then set aside to cool.
Into a bowl, flake the fish then add the lemon juice and stir. Add in the cooled bread sauce and mix together with the milk and single cream. Chop half of the dill and add to the mixture, setting aside the rest for garnish. Season well. Transfer to a serving pot then place in the fridge to chill for at least 1 hour.
At time of serving, remove from the fridge and serve with a sprig or two of fresh dill.