Creamy salmon pots

Creamy salmon pots

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About this recipe: This tasty starter is ideal for casual dinner parties. Allow some time for the pots to set and serve with some toasted crusty bread or melba toast.

Annabella James

Serves: 4 

  • 1 (40g) packet bread sauce mix
  • 300ml full fat milk
  • 200g tinned salmon, flaked
  • 2 teaspoons lemon juice
  • 2 tablespoons single cream
  • salt and pepper, to taste
  • chopped fresh dill, to taste

Prep:10min  ›  Cook:7min  ›  Extra time:1hr setting  ›  Ready in:1hr17min 

  1. Empty the bread sauce packet into a saucepan over a medium heat and add some of the milk to make a thick paste. Gradually add the rest of the milk and whisk until creamy, about 7 minutes.
  2. Add the salmon to the sauce along with the lemon juice, cream and seasoning. Stir well then transfer to individual ramekins or pots. Place in the fridge to chill for 1 to 2 hours until firm.
  3. When ready to serve, remove from the fridge and garnish with a little fresh dill.

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