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Plate of potted smoked salmon with slaw and a glass of champagne

Potted smoked salmon with quick pickle apple slaw

Impress your guests with this easy potted smoked salmon recipe, using hot-smoked salmon and a zingy pink quick pickle slaw. Best of all, you can make it ahead and chill overnight!

Course Appetizer
Cuisine British
Keyword easy, glutenfree, salmon, Valentine
Prep Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Servings 6 ramekins
Author Jeanne Horak


  • 500 g hot-smoked salmon
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1 tsp coriander seeds
  • 1 tsp ground black pepper
  • 1 small bunch fresh dill, chopped (or substitute 3 finely chopped spring onions)
  • 1/5 small bunch fresh coriander/cilantro leaves, chopped
  • 180 g unsalted butter (melted and white solids discarded)

For the quick pickle slaw

  • 1/2 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp caster sugar
  • 1/2 red onion, very finely sliced
  • 1 Granny Smith apple, skin on, cut into matchsticks
  • pinch of salt


  1. Over medium heat, toast the coriander seeds in a dry pan until fragrant and popping, then crush to a fine powder using a pestle and mortar. set aside.

  2. Finely flake the fish using two forks, them nix the salmon, lemon zest and juice, pepper, coriander seeds and chopped herbs well. Divide the mixture among the ramekins and pack down well.

  3. Pour the melted butter over each ramekin, ensuring there are no gaps. Chill in the fridge for 2 hours or until the butter is hard, but remove from the fridge 30 mins before serving.

  4. For the pickle, mix the lemon juice, vinegar and sugar in bowl, then add the apple and salt. Toss well to coat (I massaged the liquid into the onions a but as well - but don't break the apple matchsticks!). Leave for at least 15 mins (I left mine in the fridge overnight).

  5. Drain the liquid from the slaw before serving and serve the potted salmon with toast points or crackers and the pickle slaw on the side.