1. Sterilise the jars

    Start by sterilising 6 x 200ml heatproof jars – Kilner jars or jam jars with a resealable lid work well. Wash them in the sink with hot, soapy water and rinse clean. Dry in the oven for 1 hr at gas 1, 140°C, fan 120°C. Set aside. Once cooled, grease each jar with butter.

  2. Cook the salmon

    Heat 1 tbsp olive oil in a large pan over a high heat. Add 600g salmon fillets, skin-side down to start with. Reduce the heat to medium and cook for 2 mins on each side. Cover the pan and cook for a further 1 min. Turn off the heat, but leave the fish in the pan for 5 mins (it will continue cooking in the residual heat).

  3. Melt the butter

    Melt 150g unsalted butter in a small pan over a low heat. Once melted, continue heating for about 8 mins, until it turns slightly darker in colour and the white milk solids rise to the surface.

  4. Season the fish

    Meanwhile, peel off and discard the salmon skin. Scatter ½ tsp nutmeg, ¼ tsp cayenne pepper, 5 drops Worcestershire sauce and a little seasoning over the fish, then flake with a fork. Discard any stray bones.

  5. Clarify the butter

    Pour the butter into a jug through a muslin-lined sieve to catch the milk solids (these can be discarded) – this is called clarifying. Pour half the liquid butter over the flaked salmon and return to a low heat. Warm through for 5 mins, stirring occasionally.

  6. Jar and seal

    Divide the fish between the jars, then pour over the remaining clarified butter to form a seal. Chill for at least 4 hrs, or for up to 3 days.

  7. Garnish and serve

    To serve, scatter each pot with a pinch of cayenne pepper and enjoy with sliced lemon and toast, if you like.

    RFO Hero 636x418 PottedSalmon

    Calories 388 (19%), sugar 0g (0%), fat 34g (48%), saturates 15g (73%), salt 0.3g (5%), based on 6 servings.

  8. Delicious spins

    Trout and fennel seeds: Use skin-on trout fillets in place of salmon, cooking as instructed in step 2. Omit the nutmeg and cayenne pepper in step 4 and use 1 tsp crushed fennel seeds and 1 tbsp finely chopped fresh dill in their place. Pot up and garnish with a few sprigs of dill. 

    Crab and tarragon: Swap the salmon for 625g cooked crab, skipping step 2 and the first part of step 4. Replace the nutmeg and cayenne pepper in step 4 with 1 tbsp each chopped tarragon and grated lemon zest. 

    Smoked mackerel and horseradish: Replace the salmon with 625g smoked mackerel fillets and miss out step 2. Swap the nutmeg for 2 tsp creamed horseradish.

  9. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this picnic favourite. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    150g unsalted butter, plus extra for greasing
    1 tbsp olive oil
    600g salmon fillet, skin-on
    ½ tsp freshly grated nutmeg
    ¼ tsp cayenne pepper, plus extra to garnish
    5 drops Worcestershire sauce
    lemon slices, to garnish (optional)
    toasted bread, to serve (optional)
    6 x 200ml heatproof jars