Potting – preserving meat or fish with a layer of butter – is an old fashioned technique that’s worth bringing back. Perfect for picnics or part of a party platter, it’s incredibly quick to make and best prepared ahead. Throw your jar in a picnic hamper with a French stick and bottle wine and off you go.
Preheat oven to 180C
Remove skin from salmon and season with salt and pepper and place in a small baking tray with butter.
Cook for 20 minutes or until the salmon is cooked through.
Flake the salmon and place in a sparkling clean glass jar or pot around 350g volume.
Pour any remaining melted butter, which should be nutty brown and delicious, over the salmon making sure the salmon is fully covered. Sprinkle the chives on top and place in the fridge to chill, at least two hours but preferably overnight.
Remove from fridge for about 30 minutes before serving to allow the salmon to soften. Serve with crackers or crusty bread. This will keep in fridge for about three days.