Potted Smoked Salmon with Overnight Rye Bread


Potted Smoked Salmon with Overnight Rye Bread


200g Smoked salmon 

200g 150g Salted Butter 

1 tbsp Fennel seeds 

1/2 Red chilli 

1 fennel bulb 

2 lemons 

2-3 tbsp Extra virgin olive oil 

For the bread: 

175ml Milk 

175ml water

2 tbsp Treacle or dark brown sugar 

7g sachet of fast-action dried yeast 

350g Rye flour 

100g Strong bread flour 

1 tbsp salt

2 tsp Caraway seeds 


Here’s How

Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl. 

Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.

Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture onto the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough.

Turn the dough out onto a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly. 

Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.

Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute. 

Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.

Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave it to prove for a further 40–50 minutes until it has doubled in size once more.

Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving.


For the salmon: 

Place the butter, fennel seed and chopped red chilli in a large shallow pan on a medium heat. 

Leave the butter to melt slowly but don’t boil it, we don’t want the butter to split just melt. 

Meanwhile slice the smoked salmon into pieces, when the butter has melted remove from the heat and add the salmon. 

Stir together very carefully as you don’t want to break up the salmon. 

Leave the mixture to cool before spooning into a preserving jar or container. 

Cover and place in the fridge. 

To make the fennel, simply remove the core with a sharp knife, then cut in half longways. 

Slice the fennel as thinly as possible and place in a mixing bowl. 

Cut one of the lemons in half and squeeze the juice straight over the fennel. 

Leave to sit for 10 minutes before stirring together. 

When you’re ready to serve add the Olive oil to the fennel and mix together. 

Remove the potted salmon from the fridge 1 hour before serving with the rye bread and pickled fennel.