Potted Salmon

Cut the salmon into roughly 4 cm chunks. Zest and juice the lemon, finely chop the dill, and measure out all spices.

Melt the butter in a small, deep saucepan over the lowest possible heat. Spoon off and discard the white foam that rises, then carefully pour the clear golden clarified butter into a clean pan, leaving the milky solids behind.

Add the blade mace, bay leaf, and peppercorns to the clarified butter and warm over the lowest heat for 5 minutes until fragrant — the butter should barely tremble, never bubble.

Add the salmon chunks to the infused butter, ensuring they are fully submerged. Poach over the lowest heat for 12–15 minutes until the salmon just flakes when pressed and reaches an internal temperature of 63°C — use a meat thermometer to confirm.

Remove the salmon with a slotted spoon and transfer to a bowl. Discard the blade mace, bay leaf, and peppercorns, reserving the poaching butter.

Flake the salmon coarsely with a fork — leave texture, do not mash. Fold in the cayenne, ground mace, lemon zest, lemon juice, dill, salt, and black pepper, then add 3–4 tablespoons of the warm poaching butter and mix until just combined.

Pack the mixture firmly into four ramekins, pressing down lightly to eliminate air pockets.

Pour a thin, even seal of the remaining warm clarified butter over each ramekin to cover the surface completely.

Cover and refrigerate for at least 2 hours until the butter seal is firm and the flavours have melded.

Remove from the refrigerator 15 minutes before serving. Serve with toasted sourdough or rye crackers and cornichons.