Equipment
Ingredients
Fish Base
- 225 g smoked trout, skin and bones removed
- 170 g unsalted butter, room temperature
- 5 ml lemon juice
- ½ g cayenne pepper
Sealant
- 109 g clarified butter, melted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 9 g
- Carbohydrates
- 0 g
- Fat
- 33 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 201 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 87 mg
- Potassium
- 7 mg
- Calcium
- 5 mg
- Iron
- 0.0 mg
- Magnesium
- 1 mg
- Phosphorus
- 5 mg
- Zinc
- 0.0 mg
- Vitamin A
- 147 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
If using smoked haddock or kippers, place fish in a bowl, cover with boiling water, and let stand for 10 minutes. Drain and remove skin and bones. If using trout or salmon, remove skin and bones directly without soaking.
Place the prepared fish and 170g of room temperature butter into a blender. Process until the mixture is completely smooth.
Add lemon juice and cayenne pepper to the blender. Pulse to combine and adjust seasonings to taste.
Transfer the fish mixture into small pots or ramekins, smoothing the surface with the back of a spoon.
Melt the clarified butter in a small saucepan over low heat. Pour a thin layer over the top of each pot to create a seal.
Cover the pots with foil or wax paper and refrigerate for at least 2 hours until the mixture is firm.
Chef's Notes
- Serve with toasted brown bread or plain crackers.
- The clarified butter seal acts as a preservative, extending the shelf life by preventing air contact.
Storage
Refrigerator: 3 days — Keep sealed with the butter layer to prevent oxidation.
Reheating: Do not reheat. Serve chilled or at room temperature.
Troubleshooting
Mixture is lumpy or grainy
Cause: Butter was too cold or fish was not blended sufficiently.
Fix: Continue blending for longer or slightly warm the blender carafe with a warm towel.
Prevention: Ensure butter is fully softened to room temperature before blending.
Clarified butter seal cracks
Cause: Pots were moved or disturbed before the butter had fully set.
Fix: Pour a small amount of additional melted clarified butter into the cracks to reseal.
Prevention: Place pots on a flat surface in the refrigerator and do not move them for the first 30 minutes.
Cultural Context
Potted fish, or 'potted shrimp' and its fish variants, is a classic British appetizer with roots in the 18th century. It was a practical way to preserve cooked seafood, particularly before widespread refrigeration, with the clarified butter acting as a protective seal. Often served as a starter or a light meal, it's a staple of traditional British fare, especially in coastal regions.
