Potted Shellfish

So sometimes life just sends you that little bit of joy, that moment when  you put something in your mouth and all that ensues is utter silence, wide eyed, silence, that comes from something so outstandingly delicious, you can’t say anything because all you want to do is savour every wonderful mouthful. This is definitely one of those recipes. You just want to keep eating it. It’s not relevant that you can keep it in the fridge for a few days, because it won’t possibly last that long. It’s too good. It would be even more irresistible on homemade white bread…… Yummy.

Potted Shellfish

180g butter

Zest of 1 lemon

1tsp fennel seeds

½ tsp dried chilli flakes

½ tsp nutmeg

200g prawns

100g crayfish

100g smoked salmon

Sea salt and white pepper

1. Gently melt 60g of the butter over a very low heat. The butter will separate into a golden part and a milky part, we want the golden part this is what is known as clarified butter. Cut the remaining butter into cubes and leave to soften at room temperature. In a mortar grind together the lemon zest, fennel seeds, chilli flakes and grind into a powder like substance, add this and a 1/3 of the nutmeg to the softened butter and mix until everything is well combined.
2. Next fold in all the shellfish and salmon, mixing really well so that the mixture is properly incorporated, taste the mixture and adjust the seasoning if need be.
3. Divide the mixture equally between 4 ramekins or small cute pots, a serving dish if you prefer. Spoon the clarified butter (just the golden bit) over the top, making sure to spread it into all the edges sealing it. You’ll be able to keep it in the fridge like this for a few days.

Serve with hot toast and a crisp green salad.