Potted Salmon by Rick Grant

Dietary Guidelines: , ,

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Makes about 480g


  • 350 g cooked salmon steak, skinned
  • 150 g butter, softened
  • zest and juice of 1 large lemon
  • 2 teaspoons fresh dill, chopped
  • salt and pepper, to taste
  • raw vegetables or gluten-free crackers, to serve


  1. Flake the cooked salmon into a bowl ensuring that all bones have been removed.
  2. Transfer to the bowl of a food processor with 150 g softened butter, the lemon zest and juice, 1 teaspoon dill and salt and pepper to taste. Process until smooth.
  3. Check for taste, and season further if necessary, then transfer to small ramekins or pots. Sprinkle the rest of the chopped dill over the top. Serve with raw vegetables or gluten-free rice crackers.


Cook’s tip For a dairy-free alternative, replace the butter with a dairy-free margarine and reduce the amount to 100 g.

Nutritional Analysis

Per 40 g serve (or 2 tablespoons): fat 10 g, saturated fat 5.5 g, protein 7 g, carbohydrate 0.4 g, sodium 58 mg, energy 495 kJ (118 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.