Creamy salmon pots
1 hour 17 min
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
4 people made this
Ingredients
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
Method
Prep:10min ›
Cook:7min ›
Extra time:1hr setting ›
Ready in:1hr17min
- 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.
- 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.
- When ready to serve, remove from the fridge and garnish with a little fresh dill.
