griddled toasts A great get-ahead starter that tastes fabulous
Prep time: 10 minutes Cook time: 5 minutes
✩ 400g (14oz) unsalted butter ✩ A good pinch of chilli flakes ✩ 4 tbsp chopped fresh dill ✩ 4 tbsp chopped fresh chives ✩ Finely grated zest 1 lemon ✩ 2 x 185g (6½oz) packs hot smoked salmon
To serve: ✩ Sour dough or crusty bread, sliced
✩ Fresh lemon wedges
1 Gently melt the butter in a medium saucepan and then spoon off the clarified butter, leaving behind the white whey, which can be discarded. Add the chilli
and herbs and lemon zest to the clarified butter and set to one side. 2 Roughly flake the hot smoked salmon, discarding the skin, and divide among 8 small jars or ramekins. Spoon the clarified butter mix over, ensuring you get an equal amount of herbs over each. Allow to cool before chilling in the fridge overnight. 3 To serve, griddle the bread until lightly charred. Place the jars of potted salmon on plates, add a wedge of lemon and some griddled bread and serve.