Back to Recipe Menu

Potted smoked salmon with cucumber pickles


  • To make the cucumber pickles, heat the oil in a heavy-bottomed pan and cook the mustard seeds until they begin to crackle.
  • Add the turmeric with 2 tspn salt, a little ground pepper and the chilli paste. Stir well and briefly cook to taste the spices.
  • Then add the red wine vinegar and sugar. Mix well, bring to the boil and cook for about 5 mins.
  • Add the cucumbers and bring back to the boil. Then transfer the mixture to a bowl and set aside to cool, before placing in the fridge.
  • To make the potted salmon, combine the salmon and chives with Tabasco to taste, the allspice, lemon juice, a little salt and ground pepper.
  • Then pack the salmon mixture in 4 dariole moulds or soufflé dishes.
  • Gently melt the ghee and spoon a generous amount on top of the salmon. Refrigerate for 2-3 hours (overnight is even better).
  • Serve the salmon with the cucumber pickles and toasted or grilled sourdough on the side.
  • nb.  Chopped, cooked prawns could be used in place of the smoked salmon.


  • 1 tbsp vegetable oil
  • 1 heaped tspn mustard seeds
  • 1 tspn turmeric
  • sea salt & freshly ground pepper
  • 2 tspn chilli paste
  • 170 ml red wine vinegar
  • 140 gm white sugar
  • 2 continental (telegraph) cucumbers, finely sliced
  • 250 gm smoked salmon, diced
  • 1 heaped tspn snipped chives
  • a few drops of Tabasco
  • ½ tspn ground allspice
  • juice of 1 lemon
  • 150 gm ghee (or clarified butter)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm