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 The English tradition of potted fish is of a cooked – not simply pickled or smoked – fish with sweet spices, always including mace. The ‘Newcastle’ version is distinctive in adding sugar and bay. Image: Saint Vincent, Newcastle  Original Receipt from ‘The Whole Art of Curing‘ by James Robinson (Robinson 1847)POTTED SALMON. As formerly practised at Newcastle. Take a salmon, split it at the back and through the belly, making two separate sides of it. Scale it very clean, and wipe it, but do not let water come near it. Lay fine salt upon it, letting it lie until melted away from it: then take pepper, mace, cloves, and a little brown sugar, which rub all over the red side, and then with a few bay leaves (cut in pieces) put it into a pan, with plenty of butter, out. of which the salt has been washed, to bake in a slow oven. When it is done, let the gravy be poured away, and take out the fish, lay it on a clean cloth to drain, put it into your pots, press it as close down as you possibly can, and pour clarified butter over it. For other salmon dishes see: Salmon…  |
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