Fish: Salmon Pots

Salmon Pots


  • a little pepper
  • a little butter
  • 1 pinch salt
  • 1 tsp. sugar
  • 2 fresh eggs
  • 1.5 dl full cream
  • 2 tbsp. sunflower oil
  • 0.5 bunch chervil, finely chopped
  • 2 shallot, cut into segments
  • 1 tbsp. Nouilly Prat
  • 250 g organic salmon fillets, grey layer of fat removed if necessary, cut in half lengthways and then across into 1-cm-thick slices
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
Order the ingredients from COOP@home


Potted salmon: heat the butter and sauté the shallots for approx. 5 mins. Scatter over the sugar and briefly continue cooking. Add the Noilly Prat and allow to cool a little. Stir in the salmon, season with salt, divide into the prepared mould. Place the moulds on a cloth in an ovenproof dish.

Combine the cream and eggs and mix well, season. Pour the sauce into the moulds and individually cover each tin with foil.

Cook in a bain-marie: pour in boiling water to 2/3 the height of the moulds. Bake the potted salmon for approx. 45 mins. in the lower half of an oven preheated to 170°C. Remove the moulds and leave to stand for approx. 10 mins.

Combine the chervil with the remaining ingredients. Drizzle over the potted salmon.


  • Fish
  • 1h 20 Preparation/cooking time: ca. 35m + Cook in the oven: ca. 45m
  • Servings For 4 people
  • Nutrition 340 Kcal