Potted salmon recipe
 A make-ahead starter is essential for easy entertaining - Michel Roux Jr's potted salmon is just the thing. 500ml/18fl oz fish stock1 bay leafpinch black peppercorns1 sprig dillsalt and freshly ground black pepper400g/14oz salmon fillet2 tbsp chopped chives1 tbsp chopped chervil (or parsley)1 lemon, juice and zestgreen Tabasco, to taste200g/7oz clarified butter (250g/9oz unsalted butter, melted, with the solids strained off), softened 500ml/18fl oz fish stock 1 bay leaf pinch black peppercorns 1 sprig dill salt and freshly ground black pepper 400g/14oz salmon fillet 2 tbsp chopped chives 1 tbsp chopped chervil (or parsley) 1 lemon, juice and zest green Tabasco, to taste 200g/7oz clarified butter (250g/9oz unsalted butter, melted, with the solids strained off), softened Method Heat the fish stock in wide pan with the bay leaf, peppercorns, dill sprig, and season with salt. Bring up to a simmer.Place the salmon fillet into the pan of hot stock. Reduce the heat to low for 4 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature.Once cooled remove the salmon, remove the skin and flake the salmon into a bowl with a fork.Mix in the chopped chives and chervil (or parsley), lemon juice, lemon zest and season with salt, pepper and green Tabasco, to taste.Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface.Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. Serve with country toast. Heat the fish stock in wide pan with the bay leaf, peppercorns, dill sprig, and season with salt. Bring up to a simmer. Heat the fish stock in wide pan with the bay leaf, peppercorns, dill sprig, and season with salt. Bring up to a simmer. Place the salmon fillet into the pan of hot stock. Reduce the heat to low for 4 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature. Place the salmon fillet into the pan of hot stock. Reduce the heat to low for 4 minutes then remove from the heat. Leave the salmon in the stock to cool to room temperature. Once cooled remove the salmon, remove the skin and flake the salmon into a bowl with a fork. Once cooled remove the salmon, remove the skin and flake the salmon into a bowl with a fork. Mix in the chopped chives and chervil (or parsley), lemon juice, lemon zest and season with salt, pepper and green Tabasco, to taste. Mix in the chopped chives and chervil (or parsley), lemon juice, lemon zest and season with salt, pepper and green Tabasco, to taste. Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface. Spoon the seasoned salmon into 6 ramekins and press down gently with a spoon to level the surface. Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. Serve with country toast. Season the softened clarified butter, to taste, with salt and pepper, and spread on top of each pot to cover. Set aside in refrigerator until ready to serve. Serve with country toast.