Poached Scottish salmon potted in dill herb butter A few weeks ago, I saw a programme on TV about potted shrimps, showing the full process from catching the shrimps, to cooking them to potting them for eating. It reminded me of how I made several variations of jellied conger eel last summer to delicious effect and I got to wondering how I could use the general concept to come up with a Scottish version of potted shrimp using a typically Scottish fish/seafood. I did consider langoustines first of all but sadly couldn't get hold of any so I came up with the perhaps slightly unorthodox idea of using salmon. The results were as good as I could ever have hoped for and this is a concept I will be doing a lot of experimentation with in future. Scottish salmon and flavourants ready for poaching Ingredients (Makes 4 Small Ramekins/Servings) 6 ounce Scottish salmon fillet, skin on 1/2 small white onion, peeled and sliced 1 bay leaf 6 to 8 whole black peppercorns Salt Combination of 2 parts ...