Potted Salmon With Cornichons - cooking recipe

Ingredients

8 oz boneless white fish fillets
1 medium fennel bulb
1/4 cup fish stock
1 None lemon, juiced
1 tbsp wholegrain mustard
1/2 cup creme fraiche or sour cream
1 tbsp finely chopped fresh dill or fennel tops
1 tbsp freshly grated horseradish
8 oz smoked salmon, bones and skin removed
7 oz cornichons, to serve
None None Crusty baguette, to serve

Preparation

Place fish fillets in a small saucepan and just cover with water. Slice half fennel bulb and add to pan with the fish stock. Bring to a boil. Reduce heat to low; simmer for 1 min. Remove from heat and set aside to cool.
Mix the lemon juice, mustard, creme fraiche, chopped dill and horseradish in a large bowl. Finely chop remaining half of fennel bulb and add to the bowl.
Carefully flake smoked salmon into the bowl. Drain the cooled fish fillets (discard fennel) and add to bowl. Gently fold together and season to taste with salt and pepper.
Transfer to a jar or serving dish and refrigerate until required (the potted salmon will last up to 7 days, covered, in refrigerator). Serve with cornichons and sliced, crusty baguette.