Equipment: For this recipe you will need six small kilner jars.
200ml/7fl oz white wine
1 tbsp white wine vinegar
450g/1lb salmon, skin removed, cut into small pieces
200g/7oz butter, cut into cubes
1 tbsp drained capers
salt and white pepper
300g/10½oz new potatoes, cooked
150g/5½oz mayonnaise
100g/3½oz small gherkins, chopped
1 tbsp chopped fresh dill
salt and freshly ground black pepper
French bread, to serve
Bring the wine and vinegar to the boil in a saucepan, then reduce the heat until simmering. Poach the salmon in the liquid for 6-8 minutes, or until cooked through.
Leave to cool slightly, then blend the mixture in a blender with two-thirds of the butter. Stir in the capers and season, to taste, with salt and white pepper.
Spoon the mixture into six small kilner jars and set aside to cool.
Meanwhile, melt the remaining butter and pour a layer on top of the salmon mixture in the kilner jars. Set aside to cool completely.
Meanwhile, for the potato salad, mix the potatoes, mayonnaise, gherkins and dill together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Serve the potted salmon with thin slices of French bread and the potato salad alongside.
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